Abdeldaiem, A. M., State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University - Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Egypt

• Grasas y Aceites Vol. 65 No. 3 (2014) - Research
  Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads
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