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Evaluation of antimicrobial and antioxidant potential of tea and carob extracts in buffalo butter [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقيم إمكانية استخدام مستخلصات الشاى والخروب كمضادات للميكروبات والأكسدة فى صناعة الزبد الجاموسى.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(2)
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Physical, textural and sensory characteristics of cold-spreadable recombined buiter fortified with chemically interesterified gamma-linolenic [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الصفات الطبيعية و التركيبية و الحسية للزبد القابل للفرد الدعم بحامض اللينولينك المؤستر كيماويا.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part A
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Manufacture and evaluation of table butter-like by partial substitution of milk fat with vegetable oils and fortification with wheat germ oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صناعة و تقيم زبد مائدة تقليد باستبدال دهن اللبن جزئيا بزيوت نباتية و التدعيم بزيت جنين القمح.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(4)Part(2)
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Preparation and properties of recombined whipped cream as affected by ingredients [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المكونات على تحضير وخواص القشدة المخفوقة.
In: Minufiya Journal of Agricultural Research 2003.v.28(5)P.1
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