OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS

EVALUATION OF SUNFLOWER, FLAXSEED AND OLIVE OILS IN TERMS OF CHEMICAL COMPOSITION AND THEIR PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL AND CHEMICAL CHARACTERISTICS OF EGYPTIAN OLIVE OIL AND ITS BLEND WITH SOME VEGETABLE OILS.

EFFECT OF BLENDING AND FRYING TRENDS ON THE PROPERTIES OF CANOLA, SUNFLOWER AND SOYBEAN OILS

CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES

PHYSICAL PROPERTIES OF SOME OIL PRODUCING CROPS

PHYSICAL PROPERTIES OF SOME OIL PRODUCING CROPS

Physico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage

BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS

CHARACTERIZATION OF MID-OLEIC SUNFLOWER OIL PRODUCED BY BLENDING TWO DIFFERENT TYPES OF SUNFLOWER OIL