IMPACT OF REPLACEMENT MILK FAT WITH VEGETABLE OILS ON THE QUALITY OF ICE CREAM

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese

QUALITY OF YOGHURT AS AFFECTED BY REPLACEMENT OF MILK FAT WITH PALM OILS .

Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

Improving the Quality of Low-Fat Ice Cream Using Some Fat Replacers

USE OF AVOCADO OIL FRUITS AS FAT REPLACER IN SOME FOOD PRODUCTS

Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing

THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM

PARTIAL SUBSTITUTION OF NON-FAT MILK SOLIDS WITH DEHULLED BLACK RICE FLOUR IN ICE MILK MANUFACTURE

Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient