Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin seeds-Reference-Cited by-同舟云学术

Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin seeds

Published:2023-10 Issue: Volume:2 Page:100231
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Suri Kanchan,Singh Balwinder,Kaur Amritpal^ORCID,Yadav Madhav P.

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference40 articles.

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5. Effect of co-pressing of niger (Guizotia abyssinica Cass.) and black cumin (Nigella sativa) seeds on yield, oxidative stability and sensory properties of cold pressed oil;Fanta;Ethiopian Journal Science Technology,2015

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