Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters

Asmita, Saha (2024) Assessing thermostability of multi-sourced edible oil: evaluating the formation of trans-fatty acids and glycidyl esters. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Fatty Acids, Glycidyl Esters, physical properties, Edible Oil, thermostability
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Somashekar K S
Date Deposited:	12 Jun 2024 08:42
Last Modified:	12 Jun 2024 08:42
URI:	http://ir.cftri.res.in/id/eprint/17775

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