1. Agrawal, A., Gupta, R., Varma, K., and Mathur, B. (2008). High trans fatty acid content in common Indian fast foods. Nutr. & Food Sci., 38, 564-569.
2. Amerine, A.M., Pangborn, R.M., and Roessler, B.E. (1965). Principles of sensory evaluation of food. In “Food Science and Technology a Series of Monographs,” ed. by G.F. Stewart, B.S .Schweigert, and J. Hawthorn. Academic Press, New York, pp. 356-358.
3. AOAC (2000), AOAC Official Method 941.15. In “Official Methods of Analysis of AOAC International”, 17th ed., Vol. 2, ed. by Horwitz, W., AOAC International, Maryland, USA.
4. AOCS (1996). “Official Methods and Recommended Practices of the American Oil Chemists’ Society”, 5th ed., AOCS Press, Champaign, USA.
5. Formulation of zero-transacid shortenings and margarines and other food fats with products of the oil palm