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

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

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

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

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

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

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

CHARACTERIZATION OF MID-OLEIC SUNFLOWER OIL PRODUCED BY BLENDING TWO DIFFERENT TYPES OF SUNFLOWER OIL

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

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