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Butylated Hydroxyanisole (BHA) to Maximize the Oxidative Stability of Snacks: A Case Study with Sev and Boondi
Waghray, K., Gulla, S.Volume:
32
Language:
english
Journal:
Journal of Human Ecology
DOI:
10.1080/09709274.2010.11906326
Date:
November, 2010
File:
PDF, 143 KB
english, 2010