%0 Journal Article
%T Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil
%A Fataneh Hashempour-Baltork
%A Geoffrey Peter Savage
%A Mohammadali Torbati
%A Sodeif Azadmard-Damirchi
%J Archive of "Advanced Pharmaceutical Bulletin".
%D 2018
%R 10.15171/apb.2018.013
%X Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage
%K Nutrition
%K Rheology
%K Oil blending
%K Linseed oil
%K Olive oil
%K Sesame oil
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5896384/