Study on frying performance and oxidative stability of flaxseed oil blends during continuous deep fat frying process using chemical and ftir spectroscopy : Master of science in food science and technology /

Ubaid, Mohammad

Study on frying performance and oxidative stability of flaxseed oil blends during continuous deep fat frying process using chemical and ftir spectroscopy : Master of science in food science and technology / Ubaid, Mohammad (Researcher) & Srivastava, Yashi (Supervisor) - Bathinda Central university of punjab 2018 - ix, 55 p. 28 cm.

/ UBA
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