Production and Evaluation of Binary Blend "Canochia" Rich in Ω-3, Physicochemical Indices, Fatty Acid Profiles, DPPH-Radical Scavenging Activities of Phenolics and Oxidative Stab

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

CONTENT OF OMEGA-3, OMEGA-6 AND CHOLESTEROL INUF-WHITE SOFT CHEESE CONTAINING VEGETABLE AND MARINE OILS

Utilization of some natural plants sources in producing new product (gummy jelly candy)

Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Physicochemical Properties and Fatty Acids Composition of Moringa Seed Oil Compared with Olive Oil

QUALITY ASSURANCE OF SOME FATTY FISHES