Reduction of saturated fat in traditional foods by substitution of ghee with olive and sunflower oils : A case study with halwa
By: Manickavasagan, A.; al-Sabahi, Jamal Bin Nasir. Arab Journal of Basic and Applied Sciences. Vol. 15 (Apr. 2014), pp.61-68, 8 p.
Subjects: Desserts; Ghee; Olive oil; Health aspects