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Citations for "Role of Minor Constituents and Balanced Fatty Acids in Upgrading the Low Stability of Cooking Oils Blended with Palm Super Olein"


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Al-Okbi, S.Y., A.G. Abdel-Razek, S.E. Mohammed and M. El-Sayed Ottai, 2017. Roselle seed as a potential new source of healthy edible oil. J. Biol. Sci., 17: 267-277.
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Al-Okbi, S.Y., A.G. Abdel-Razek, S.E. Mohammed and M. El-Sayed Ottai, 2017. Roselle seed as a potential new source of healthy edible oil. J. Biol. Sci., 17: 267-277.
CrossRef  |  Direct Link  |  

Badr, A.N., M.M. El-Said, T.M. Elmessery and A.G. Abdel-Razek, 2019. Non-traditional oils encapsulation as novel food additive enhanced yogurt safety against aflatoxins. Pak. J. Biol. Sci., 22: 51-58.
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Evaluation of green extraction methods on the chemical and nutritional aspects of roselle seed (Hibiscus sabdariffa L.) oil
OCL

Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios
International Journal of Food Science & Technology

Roselle Seed as a Potential New Source of Healthy Edible Oil
Journal of Biological Sciences Vol. 17, Issue 6, 267, 2017

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