FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Subject
Management of Technology and Innovation
Link
https://jfds.journals.ekb.eg/article_113433_064737c9b8413c9339cba8cf008938a8.pdf
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions;Revista Científica de la Facultad de Ciencias Veterinarias;2024-01-27
2. Water thermodynamics and lipid oxidation in stored whey butter;Journal of Dairy Science;2023-11
3. Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter;Polish Journal of Food and Nutrition Sciences;2022-11-14
4. Whey butter: a promising perspective for the dairy industry;Brazilian Journal of Food Technology;2022
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