EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF SUNFLOWER OIL AND TALLOW BLENDS

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

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

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

IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL

Production of Functional Ternary Vegetable Oil Blends Suitable for Dietary and Therapeutic Purposes

OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

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

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF CORN, OLIVE, GARDEN CRESS, CUMIN OILS AND THEIR BLENDED MIXTURES