THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS

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

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

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

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

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

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 ADD SOME AROMATIC PLANTS ON THE STABILITY OF THE OXIDE FRYING OILS

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

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