PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID release_67qrivqybbcezetqqpog2s3ysu

by A. E. M. Fatouh

Published in Journal of Food and Dairy Sciences by Egypts Presidential Specialized Council for Education and Scientific Research.

2009   Volume 34, p6467-6475

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