التفاصيل البيبلوغرافية
| العنوان: |
Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation |
| المؤلفون: |
Wafaa K. Bahgaat, Mervat I. Foda, Ghada A. Abo-Elwafa, I.H. Badawy, Amany E. Hegazy, Saadia M. Aly, Youssef El-Shattor |
| المصدر: |
American Journal of Food Technology. 11:171-181 |
| بيانات النشر: |
Science Alert, 2016. |
| سنة النشر: |
2016 |
| مصطلحات موضوعية: |
0106 biological sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Interesterified fat, 010608 biotechnology, Nano, Stearin, 04 agricultural and veterinary sciences, Food science, 040401 food science, 01 natural sciences, Food Science |
| تدمد: |
1557-4571 |
| URL الوصول: |
https://explore.openaire.eu/search/publication?articleId=doi_________::265de50e9056553869372bdecc72b521
https://doi.org/10.3923/ajft.2016.171.181 |
| حقوق: |
OPEN |
| رقم الأكسشن: |
edsair.doi...........265de50e9056553869372bdecc72b521 |
| قاعدة البيانات: |
OpenAIRE |
