Fatouh, A.E.M. <br/><br/>
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 
<br/><br/>Includes reference. 
<br/><br/> Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA). 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Butter trade<br/>Cooking (Butter)<br/>Linolenic acids--Physiological effect.