FFECTS OF HEATING WITH SOAKING OF RAW SOYBEANS ON IMPROVING ITS NUTRITIONAL VALUE AND PRODUCTIVE PERFORMANCE OF ROSS 308 BROILER

NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

EFFECT OF SOME HEAT TREATMENTS ON CHEMICAL COMPOSITION AND OIL CHARACTERISTICS OF SESAME SEEDS (Sesamum indicum L.)

PHYSICAL, CHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF BLENDED PALM OIL WITH SUNFLOWER AND SOYBEAN OIL

NUTRITIONAL EVALUATION OF OIL REFINING BY-PRODUCTS AS A SOURCE OF ENERGY AND ESSENTIAL FATTY ACIDS IN BROILER DIETS I. UNTRADITIONAL FAT SOURCES IN BROILER DIETS

EFFECT OF SOAKING IN DIFFERENT SOLUTIONS ON THE ANTINUTRITIONAL FACTORS OF SOYBEAN

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

Studying the Biochemical and Biophysical Properties of Edible Oils after Normal and Microwave Heating and Reheating