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1.
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Physico-chemical properties of sour cream made with liquid buffalo milk fat fractions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الفزيوكيميائية للقشدة الحامضية المصنعة باستخدام شقوق دهن اللبن الجاموسي السائلة.
In: Annals of Agricultural Science 2007.v.52(2)
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2.
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Production of a structured dairy lipid by incorporating gamma-linolenic acid into milk fat using lipase-gatalyzed acidolysis [electronic source] by Language: English Summary language: Arabic
Other title:
  • إنتاج دهن لبن ذو خواص وظيفية بإستخدام الأسترة الإنزيمية لدهن اللبن وحامض الجاما- لينولينيك.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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Thermal analysis of isothermal crystallization kin,etics of milk fat enriched with gammalinolenic acid [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التحليل الحراري لخواص تبلور دهن اللبن المدعم بحامض الجاما-لينولينيك.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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Production of labneh fortified with organic selenium using buffalo's milk retentate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج لبنة من مركز اللبن الجاموسى المدعم بالسلينيوم العضوى.
In: Annals of agricultural science, Moshtohor 2008.v.46(3)
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5.
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Effect of incorporating buffalo butter oil fractions on the physical properties once cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير اضافة شقوق دهن اللبن الجاموسى على الخواص الطبيعية للايس كريم.
In: Egyptian journal of food science, 2006 v.34
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