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

Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

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

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

THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

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

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment

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

EFFECT OF USING SOME RICE BY-PRODUCT ON THE PHYSICOCHEMICAL PROPERTIES OF HEATED SUNFLOWER OIL DURING DEEP FRYING

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