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

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

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

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

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

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

BLENDING OF ROASTED AND UNROASTED SESAME SEEDS OILS WITH SUNFLOWER AND OLIVE OILS FOR IMPROVING THEIR ANTIOXIDATION POTENCY

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

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

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