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- 2018
Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed OilKeywords: Nutrition, Rheology, Oil blending, Linseed oil, Olive oil, Sesame oil Abstract: 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
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