Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter

Autor:	Ghada A. Abo-Elwafa, Ibrahim H. Badaw, Saadia M. Aly, Mervat I. Foda, Seham S. Kassem, Wafaa Kamel Bahgaat, Youssef El-Shattor
Rok vydání:	2020
Předmět:	chemistry.chemical_compound Food Animals Interesterified fat Chemistry Nano Stearin Animal Science and Zoology Food science
Zdroj:	International Journal of Dairy Science. 15:161-168
ISSN:	1811-9743
DOI:	10.3923/ijds.2020.161.168
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7eeedac3fd6b7faae0c8abcde75a6a3e https://doi.org/10.3923/ijds.2020.161.168 Zobrazit plný text záznamu