Fatma A.M. Hassan
Department of Dairy, National Research Centre, 33-El-Bohos Str., Dokki, Cairo, Egypt
LiveDNA: 20.24959
Hayam M. Abbas
Department of Dairy, National Research Centre, 33-El-Bohos Str., Dokki, Cairo, Egypt
Jihan M. Kassem
Department of Dairy, National Research Centre, 33-El-Bohos Str., Dokki, Cairo, Egypt
Nagwa M. Rasmy
Department of Food Sciences, Faculty Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt
M.H. El Kalyoubi
Department of Food Sciences, Faculty Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt
M.F. Al- Okaby
Department of Dairy, National Research Centre, 33-El-Bohos Str., Dokki, Cairo, Egypt
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How to cite this article
Fatma A.M. Hassan, Hayam M. Abbas, Jihan M. Kassem, Nagwa M. Rasmy, M.H. El Kalyoubi and M.F. Al- Okaby, 2015. Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends. American Journal of Food Technology, 10: 118-126.
DOI: 10.3923/ajft.2015.118.126
URL: https://scialert.net/abstract/?doi=ajft.2015.118.126
DOI: 10.3923/ajft.2015.118.126
URL: https://scialert.net/abstract/?doi=ajft.2015.118.126