Process Optimization for Minimizing Residual Free Fatty...

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Journal of Food Process Engineering 2016 / 06

Process Optimization for Minimizing Residual Free Fatty Acid Levels in Fried Mustard Oil: Isotherm and Kinetics Studies

Nayak, P.K., Dash, U., Radha Krishnan, K., Mishra, B.K., Rayaguru, K.
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Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12426
Date:
June, 2016
File:
PDF, 598 KB
english, 2016
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