RELATIONSHIPS AMONG SOME PROPERTIES OF BUTTER AND DIFFERENT TYPES OF MILK

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

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

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

RHEOLOGICAL PROPERTIES OF ULTRAFILTRATED HERBY WHITE CHEESE

THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS