PRADHANANGA, M.; ADHIKARI, B. Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability. Sunsari Technical College Journal, [S. l.], v. 2, n. 1, p. 48–53, 2016. DOI: 10.3126/stcj.v2i1.14799. Disponível em: https://nepjol.info/index.php/STCJ/article/view/14799. Acesso em: 23 feb. 2024.