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

Some Biophysical and Biochemical Properties of Edible Oils Exposed To Environmental Conditions

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

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

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

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

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

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

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