Browse by By Journal

Aruna, G. and Baskaran, V. (2010) Comparative study on the levels of carotenoids lutein, zeaxanthin and b-carotene in Indian spices of nutritional and medicinal importance. Food Chemistry, 123. pp. 404-409.

Jeyarani, T. and Yella Reddy, S. (2010) Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend. Food Chemistry, 123. pp. 249-253.

Preeti, Chandrashekar and Lokesh, B. R. and Gopala Krishna, A. G. (2010) Hypolipidemic effect of Blends of Coconut Oil with Soybean oil or Sunflower oil in Experimental rats. Food Chemistry, 123. pp. 728-733.