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Publications by Y. Aladwani
Effect of Using Flaxseed Oil Source of Omega-3 Acids as a Partial Replacement for Milk Fat in the Chemical and Physical Properties in Ice Cream
Mesopotamia Journal of Agriculture
Related publications
Effect of Cream Fortification by Flaxseed Oil (Source of Omega-3 Fatty Acids) in Some Chemical, Physical and Sensory Properties
Mesopotamia Journal of Agriculture
Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup
Jurnal Pengolahan Hasil Perikanan Indonesia
Increased Bruising With the Combination of Long-Chain Omega-3 Fatty Acids, Flaxseed Oil and Clopidogrel
Canadian Pharmacists Journal
Pharmaceutical Science
Pharmacy
A Method for Estimating Fat Content in Milk Products by Using a Detergent (Tween 80). V. : Estimation for Fat Content in Ice Cream
Eisei kagaku
Effect of Using Micropalm Oil Fuel Ash as Partial Replacement of Cement on the Properties of Cement Mortar
Advances in Materials Science and Engineering
Materials Science
Engineering
Fish Oil and Omega-3 Fatty Acids
CMAJ
Medicine
The Effect of Combination Carrot Juice (Daucus Carota L.) and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream
Jurnal Ilmu dan Teknologi Hasil Ternak
Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties
Journal of Chemistry
Chemistry
Chemical Testing of Milk and Cream.
