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Shahda, G., Mokhtar, S., Habiba, R. and Youssef, K. 2024. Rheological properties and FTIR spectra of olive, chia and garden cress oils exposed to high temperatures for different times: Rheological properties and FTIR spectra of some heated oils. Journal of Chemistry and Nutritional Biochemistry. 5, 2 (Jul. 2024), 27–39. DOI:https://doi.org/10.48185/jcnb.v5i2.1228.