نمایش نتایج جستجو برای
نویسنده: Parvin Sharayei
موارد یافت شده: 7
1 - بررسی ساختار ترکیبات قطبی روغن کانولا تحت تاثیر اختلاط با روغنهای زیتون/پالم اولئین و ترسیوبوتیلهیدروکینون طی فرایند سرخ کردن (چکیده)2 - Image analysis of color changes in canola oil to influence of bene kernel oil and its unsaponifiable matters fraction during frying Process (چکیده)
3 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
4 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
5 - Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying (چکیده)
6 - The TPC changes of Soybean and Canola Oils in the Commercial Refining Steps (چکیده)
7 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
