Effect of BHA on cottonseed oil properties during heating and frying

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

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

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

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

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

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time

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

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