Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.

Yuliestyan A, Hermawan YD, Marbelia L, Sari NA, Puspakirana GB, Hidayat R

DOI: 10.1155/ijfo/7746086
Published: 2026
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/7746086,
  title = {Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.},
  author = {Yuliestyan A and Hermawan YD and Marbelia L and Sari NA and Puspakirana GB and Hidayat R},
  year = {2026},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/7746086},
  url = {https://doi.org/10.1155/ijfo/7746086}
}

RIS

TY  - JOUR
TI  - Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.
AU  - Yuliestyan A
AU  - Hermawan YD
AU  - Marbelia L
AU  - Sari NA
AU  - Puspakirana GB
AU  - Hidayat R
PY  - 2026
JO  - International journal of food science
DO  - 10.1155/ijfo/7746086
UR  - https://doi.org/10.1155/ijfo/7746086
ER  -

APA

A, Y., YD, H., L, M., NA, S., GB, P., & R, H. (2026). Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.. International journal of food science. https://doi.org/10.1155/ijfo/7746086

Source records

pubmed · retrieved 2026-09-27T10:42:29.272Z