THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID

Production of Functional Ternary Vegetable Oil Blends Suitable for Dietary and Therapeutic Purposes

PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS

EVALUATION OF OIL-IN-WATER NANOEMULSIONS AS A POTENTIAL SUPPLEMENT IN DAIRY PRODUCTION

MICROBIAL TRANSFORMATION OF LIPIDS: SELECTIVE HYDRATION OF OLEIC ACID

MILK BIOACTIVE LIPIDS AS POTENTIAL HEALTHY FRACTIONS: A REVIEW