Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger
- वर्ष : 2017 लेखक : Chandran, J; Nayana, N; Roshini, N; Nisha, P
- Research Area :Agroprocessing & Technology Division (APTD) Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- DOI :10.1007/s13197-016-2446-y
- Publication Date :