Utilization of Nanotechnology in Improving the Properties of Prepared Table Margarine

Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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

A Trial for Improvement of Kareish Cheese Quality by Using Chitosan Nanoparticles

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

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Applications of Nanotechnology in the Food Industry: An Overview

Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage