TY  - SER
AU  - Fatouh,A.E.M.
TI  - Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic
KW  - Butter trade
KW  - Cooking (Butter)
KW  - Linolenic acids
KW  - Physiological effect
N1  - Includes reference
N2  - Cold-spreadable butter (CSB) was made using chemically interesterified butter oil (lEBO) with gamma-linolenic acid (GLA)
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/6/A/6467.pdf
ER  -