The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt

EFFECT OF HEAT STABILIZATION PROCESS ON STORAGE PERIOD AND QUALITY DETERIORATION OF RICE BRAN

Characterization of Soft Cheese Supplemented with Rice Bran Oil

USE OF RICE BRAN OIL AS NATURAL ANTIOXIDANT IN WHITE SOFT CHEESE MANUFACTURINE

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

Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread

EFFECT OF USING SOME RICE BY-PRODUCT ON THE PHYSICOCHEMICAL PROPERTIES OF HEATED SUNFLOWER OIL DURING DEEP FRYING

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN