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Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic [electronic resource].

By:

Fatouh, A.E.M

Language: English Summary language: Arabic Description: p.6467-6475Other title:

الصفات الطبيعية و التركيبية و الحسية للزبد القابل للفرد الدعم بحامض اللينولينك المؤستر كيماويا [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (6) Part A [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part ASummary: Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA).

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Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA).

Summary in Arabic.

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