Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

Abdalbasit Adam Mariod; Rehab Tageldeen Ali; Yousif M. Ahmed; Siddig Ibrahim Abdelwahab; Ahmad Bustamam Abdul

doi:10.5897/AJB09.1118

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

Abdalbasit Adam Mariod1*, Rehab Tageldeen Ali1, Yousif M. Ahmed1, Siddig Ibrahim Abdelwahab2 and Ahmad Bustamam Abdul2

1Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, P. O. Box 71 Khartoum North, Sudan. 2UPM-MAKNA Cancer Laboratory, Institute of Biosciences, University Putra Malaysia, Kuala Lumpur, Malaysia.
Email: [email protected]

Article Number - 46C99AC36007
Vol.9(7), pp. 1046-1051 , February 2010
https://doi.org/10.5897/AJB09.1118

Accepted: 14 September 2009
Published: 15 February 2010

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