Research Article
Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter
Department of Fats and Oils, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
Saadia M. Aly
Department of Fats and Oils, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
Ghada A. Abo-Elwafa
Department of Fats and Oils, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
Seham S. Kassem
Department of Nutrition and Food Science, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
Ibrahim H. Badaw
Department of Nutrition and Food Science, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
LiveDNA: 20.16758
Wafaa K. Bahgaat
Department of Dairy, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
LiveDNA: 20.16755
Mervat I. Foda
Department of Dairy, National Research Centre, 12622, El-Behouth Street, Dokki, Cairo, Egypt
LiveDNA: 20.3424