Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
Kanchan Suri, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav, Narpinder Singh
Topics & Concepts
ChemistryFood scienceRoastingPeroxide valuePhysical chemistryPhytoestrogen effects and researchEdible Oils Quality and AnalysisSesame and Sesamin Research