Author:
Latha Rangaswamy Baby,Nasirullah D. R.
Publisher
Springer Science and Business Media LLC
Reference16 articles.
1. AOCS (2002–2003). Official methods and recommended practices of the AOCS, 5th edn, Champaign IL: AOCS press, methods, Ca 5a-40, Cd 8–53,Ce 2–66, Cd 18–90 and Cd 11C-93
2. Chakrabarthy MM (1989) Rice Bran: a new source for edible use as industrial oil. In: Erickson DR (ed) Proceeding of conference on edible fats and oils processing. AOCS, Champaign, pp 331–340
3. Chen JF, Tai CY, Chen YC, Chen BH (2001) Effects of conjugated linoleic acid on the oxidation stability of model lipids during heating and illumination. Food Chem 72:199–206
4. Duncan DB (1995) Multiple range tests and multiple F test. Biometrics 11:1–42
5. Farhoosh R, Kenari RE (2009) Anti rancidity effects of sesame and rice bran oil on canola oil during deep frying. J Am Oil Chem Soc 86:539–544
Cited by
51 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献