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

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

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

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

SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS

IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS

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

EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF SUNFLOWER OIL AND TALLOW BLENDS