Production of Functional Ternary Vegetable Oil Blends Suitable for Dietary and Therapeutic Purposes

PHYSICAL, CHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF BLENDED PALM OIL WITH SUNFLOWER AND SOYBEAN OIL

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Fatty Acids Composition and Oxidative Stability of Peanut and Sesame Oils with the Sensory Evaluation of Mayonnaise Prepared by Different Oils

Oilseeds Dietary Fiber and Their Health Benefits

Effects of some Aromatic Plant Oils on Thermo Oxidative Stability of Sun Flower Oil

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Optimizing the Extraction of Carotenoids and Omega Fatty Acids from Microalgae

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .