Comparative Analysis of the Physico-Chemical, Thermal, and Oxidative Properties of Winged Bean and Soybean Oils
Author:
Affiliation:
1. Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
2. Food Technology and Nutrition Unit, Malaysian Palm Oil Board, Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia
Funder
Universiti Putra Malaysia
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1031246
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