PRODUCTION OF A STRUCTURED DAIRY LIPID BY INCORPORATING GAMMA-LINOLENIC ACID INTO MILK FAT USING LIPASE-CATALYZED ACIDOLYSIS

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

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:

ENHANCEMENT OF HEAT TRANSFERRED RATE THROUGH HEAT EXCHANGERS DURING CONCENTRATION PROCESS OF MILK

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

EFFECT OF INTERESTERIFICATION PROCESS ON SOYBEAN OIL PROPERTY UNDER DIFFERENT EXPERIMENTAL CONDITIONS

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS: 2- THE.USE OF THE CHANGES IN MILK FAT RHEOLOGICAL PROPERTIES FOR DETECTING ITS ADUL TERATtON

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

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

Effect of Heat Drying Process on Fatty Acid Structure of Vegetable Oil in Infant Formula