EFFECT OF ADDED TOCOPHEROLS ON THE STABILITY OF PALM OLEIN AND BISCUITS CONTAINING PALM OLEIN STORED AT TROPICAL CONDITIONS

EFFECT OF SOME NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF GHEE LIKE PRODUCT CONTAINING HIGH LEVELS OF POLYUNSATURATED FATTY ACIDS

Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

The Effect of Minor Components of Wheat Germ Oil on Thermal Behavior, Crystallization Characteristics, and Oxidative Stability of Butter Oil

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

Tocotrienols: Occurrence, Chemistry and Functions in Food

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

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.