Youssef El-Shattory
Department of Fats and Oils, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
Ghada A. Abo-Elwafa
Department of Fats and Oils, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
Saadia M. Aly
Department of Fats and Oils, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
Mervat I. Foda
Department of Dairy Science, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
LiveDNA: 20.3424
Wafaa K. Bahgaat
Department of Dairy Science, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
Amany E. Hegazy
Department of Food Science and Nutrition, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
I.H. Badawy
Department of Food Science and Nutrition, National Research Centre, El-Bohoos St., Dokki, Giza, Egypt
PDF Fulltext XML References Citation
How to cite this article
Youssef El-Shattory, Ghada A. Abo-Elwafa, Saadia M. Aly, Mervat I. Foda, Wafaa K. Bahgaat, Amany E. Hegazy and I.H. Badawy, 2016. Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation. American Journal of Food Technology, 11: 171-181.
DOI: 10.3923/ajft.2016.171.181
URL: https://scialert.net/abstract/?doi=ajft.2016.171.181
DOI: 10.3923/ajft.2016.171.181
URL: https://scialert.net/abstract/?doi=ajft.2016.171.181