Biochemical studies on some oils and fats commonly used in nutrition in Egypt

Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils

Effect of Some Different Lipids and Oil on the Quality Parameters of Biscuit's Industry

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

Proximate and trans fatty acid composition of fast foods in Sohag, Egypt and the impact of rosemary essential oil on trans fat content

Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production

Comparative evaluation of fatty acid profiles and lipid nutritional indexes in Egyptian fresh cow, buffalo, goat soft cheeses and their mixtures

Nutritive Value of Biscuits Prepared by Incorporating some Oil Seeds Flour

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

FATTY ASIDS COMPOSITION, NEUTRAL LIPIDS AND PHOSPHOLIPIDS FRACTIONATION IN EXTRACTED LIPIDS OF FOUR PLANT SEED VARIETIES دراسة ترکيب الأحماض الدهنية ، تفريد مکونات الليبيدات المت