Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic
Fatouh, A.E.M.
Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic [electronic resource]. الصفات الطبيعية و التركيبية و الحسية للزبد القابل للفرد الدعم بحامض اللينولينك المؤستر كيماويا. - p.6467-6475
Includes reference.
Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA).
Summary in Arabic.
Butter trade
Cooking (Butter)
Linolenic acids--Physiological effect.
Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic [electronic resource]. الصفات الطبيعية و التركيبية و الحسية للزبد القابل للفرد الدعم بحامض اللينولينك المؤستر كيماويا. - p.6467-6475
Includes reference.
Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA).
Summary in Arabic.
Butter trade
Cooking (Butter)
Linolenic acids--Physiological effect.