Formulation, Production, and Characterization of Nutritionally Enriched Spread Product with Blends of Fish Skin (Labeo rohita) Oil and Chia Seed (Salvia Hispanica) Oil-Reference-Cited by-同舟云学术

Formulation, Production, and Characterization of Nutritionally Enriched Spread Product with Blends of Fish Skin (Labeo rohita) Oil and Chia Seed (Salvia Hispanica) Oil

Published:2020-09-30 Issue: Volume: Page:209-217
ISSN:2195-271X
Container-title:Lecture Notes in Bioengineering
language:
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Author:

Ghosh Nabanita,Roy Monalisa,Bhattacharyya D. K.

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-15-7409-2_21

Reference17 articles.

1. Ayerza R Jr (1995) Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. J Am Oil Chem Soc 72:1079–1081

2. Cahill JP, Provance MC (2002) Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). J Heredity 93(1):52–55

3. D.A.T. Southgate (1976) Determination of food carbohydrates. Applied Science Publication Ltd.

4. Ghosh N, Ghosal S, Bhattacharyya DK (2019a) Phytochemical screening and antioxidant activity of oil extracted from fish skin (Lobeo rohita). Int Res J Eng Technol (IRJET) 06(02):1414–1420. https://doi.org/10.13140/RG.2.2.33457.22884

5. Ghosh N, Roy M, Ghosh M, Bhattacharyya DK (2019b) Study on physicochemical and antioxidant properties of blend of fish skin (Labeo rohita) oil and chia seed (Salvia hispanica) oil. Biotechnol Biol Sci. ISBN 978-0-367-43161-7

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