THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM
The objective of this research was to study the effect of using unhydrogenated palm oil fractions on processed cheese properties. Five treatments of processed cheese were manufactured using hydrogenated palm kernel oil (HPKO), palm kernel olein (PKO), double fractionated palm olein (DFPO), mix...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2012-12-01
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| Серія: | Journal of Food and Dairy Sciences |
| Предмети: | |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_81731_d32f99b070ed95683893c4b2643a91e3.pdf |
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