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

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

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

Production of ghee-like product from vegetable oils blend enriched with red onion skin extract as a natural antioxidant

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

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing

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

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

PRODUCTION OF A STRUCTURED DAIRY LIPID BY INCORPORATING GAMMA-LINOLENIC ACID INTO MILK FAT USING LIPASE-CATALYZED ACIDOLYSIS