Physical Properties of Modified Table Margarine from Buffalo Fat Fractions with Oil Oloegels
This study aimed to produce a modified table margarine (TM) using oleogels (OGS) of, olive sesame and flaxseed oils with beeswax at 6:3:1:1.78 ratio. Substitute the OGs with buffalo milk fat fractions (Mffr) at two levels 60:40 and 50:50 ratio to produce TM and they were compared with breakfast butt...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
Mansoura University, Faculty of Agriculture
2023-09-01
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| Schriftenreihe: | Journal of Food and Dairy Sciences |
| Schlagworte: | |
| Online-Zugang: | https://jfds.journals.ekb.eg/article_328665_64ca53870c561a165822e8ad46e81d72.pdf |
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