Effect of heating on oxidation stability and fatty acid...

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Journal of Food Science and Technology 2017 / 10

Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil

Abbas Ali, M., Anowarul Islam, M., Othman, Noor Hidayu, Noor, Ahmadilfitri Md
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2904-1
Date:
October, 2017
File:
PDF, 698 KB
english, 2017
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