Shahda, G., Mokhtar, S., Habiba, R., & 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), 27–39. https://doi.org/10.48185/jcnb.v5i2.1228