A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM

Manufacture of Cholesterol - Reduced Double Cream Cheese from Buffalo’s Milk

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

PRODUCTION OF LOW AND FREE FAT ICE MILK USING SODIUM CASEINATE AND BUTTER MILK POWDER

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE

PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

EFFECT OF PROBIOTIC BACTERIA INCLUSION IN CREAM ON BLOOD PLASMA LIPIDS

STUDIES ON HYPOCHOLESTEROLEMIC ACTIVITY OF STABILIZED RICE BRAN OIL.

CHOLESTEROL-LOWERING EFFECT OF SOY BEAN PRODUCTS ON HYPERCHOLESTEROLEMIC RATS