Vital Lipids Contents in Buffalo Butter Oil and its Fractions Prepared by Dry Fractionation

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

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

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

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

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

Effect of dietary oilseed supplement on nutrient utilization, milk yield and composition of lactating buffaloes

Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.

Development of A Protocol Based on Classic and Modern Techniques for Detection of Shortening and Hydrogenated Palm Kernel Oil Addition to Buffalo’s Milkfat

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 Acids