The effect of roasting process on tiger nut oil properties and enhancing the oxidative stability of sunflower oil by blending with it

IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL

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

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

IMPROVING THE FRYING QUALITY OF VEGETABLE OILS (SUNFLOWER AND COTTON SEED) BY BLENDING WITH CANOLA OIL

EFFECT OF ADDING OF UNSAPONIFIABLE MATTER OF WHOLE BARLEY GRAINS, WHEAT GERM AND RICE BRAN OILS, ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL

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

EFFECT OF USING GUAVA AND GRAPE SEEDS EXTRACTS ON OXIDATIVE STABILITY OF BLENDED SUNFLOWER AND SOYBEAN OILS

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL