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2014•Proceedings of the National Academy of Sciences India Section B Biological SciencesRequires access

Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

Monika Choudhary, Kiran Grover, Mohammed Javed

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Key concepts: Iodine value, Rice bran oil, Food science, Bran, Chemistry, Palm oil, Iodine, Deep frying

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Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends — Research Paper | ScholarLens