Adel G. Abdel-Razek
Department of Fats and Oils, National Research Centre, Cairo, Egypt
LiveDNA: 20.11675
Minar M.M. Hassanein
Department of Fats and Oils, National Research Centre, Cairo, Egypt
LiveDNA: 20.10598
Magdalena Rudzinska
Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poland
Mohamed H. EL-Mallah
Department of Fats and Oils, National Research Centre, Cairo, Egypt
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How to cite this article
Adel G. Abdel-Razek, Minar M.M. Hassanein, Magdalena Rudzinska and Mohamed H. EL-Mallah, 2017. Role of Minor Constituents and Balanced Fatty Acids in Upgrading
the Low Stability of Cooking Oils Blended with Palm Super Olein. Asian Journal of Scientific Research, 10: 150-159.
DOI: 10.3923/ajsr.2017.150.159
URL: https://scialert.net/abstract/?doi=ajsr.2017.150.159
DOI: 10.3923/ajsr.2017.150.159
URL: https://scialert.net/abstract/?doi=ajsr.2017.150.159