Atta, Nahed M. M.  <br/><br/>
Effect of adding of unsaponifiable matter of whole barley grains, wheat germ and rice bran oils, on the oxidative stability of sunflower oil  [electronic resource]. 
 تأثير إضافة المواد الغير قابلة للتصبن لزيت حبوب الشعير الكاملة وجنين القمح وجنين الأرز على الثبات الأوكسيدى لزيت عبادالشمس. 

 - p.291-301. 
<br/><br/>Includes reference. 
<br/><br/> The present study was conducted to study the effect of adding unsaponifiable matters of whole barely grains (WBG) wheat germ (WG) and rice bran (RB) olls on the stability of sunflower all (SFO) at levels of 0.05, 0.1 and 0.15% compared to Butylated hydroxy tolune (BHT) at the level 0.02%. 
<br/><br/><br/>Summary in arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Barley.<br/>Wheat germ oil.<br/>Rice oil.<br/>Sunflower seed oil.<br/>Antioxidants.<br/>saponification.