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Amit K. Das
Amit K. Das
Council of Scientific and Industrial Research
Food science
Smoke point
Fatty acid
Peroxide value
Iodine value
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Thermal degradation of groundnut oil during continuous and intermittent frying.
2013
Journal of Food Science and Technology-mysore
Amit K. Das
R. Babylatha
A. S. Pavithra
Sakina Khatoon
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Citations (18)
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