Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation

Application of Buffalo Butter Oil Fractions for the Preparation of Modified Spread Butter

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

Physical Properties of Modified Table Margarine from Buffalo Fat Fractions with Oil Oloegels

MILK BIOACTIVE LIPIDS AS POTENTIAL HEALTHY FRACTIONS: A REVIEW

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

Studies on Buffalo milk fat oxidation. 1- The induction period as measured by peroxide value and TBA test, and its relation to iodine value, total carbonyls, and conjugated fatty

Studies on Buffalo milk fat oxidation. II. The variation on peroxide, T.B.A., and iodine values, and other constituents of Buffalo milk fat during autoxidation

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

Studies on Buffalo milk fat oxidation. III. Isolation and identification of the carbonyl compounds from oxidized buffalo milk fat