Vital Lipids Contents in Buffalo Butter Oil and its Fractions Prepared by Dry Fractionation

Physical Properties of Modified Table Margarine from Buffalo Fat Fractions with Oil Oloegels

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation

Development of A Protocol Based on Classic and Modern Techniques for Detection of Shortening and Hydrogenated Palm Kernel Oil Addition to Buffalo’s Milkfat

The Effect of Minor Components of Wheat Germ Oil on Thermal Behavior, Crystallization Characteristics, and Oxidative Stability of Butter Oil

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute