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