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Heating Effect on Quality Characteristics of Mixed Canola Cooking Oils; Fatty Acids, Physiochemical and Statistical Analysis
Heating Effect on Quality Characteristics of Mixed Canola Cooking Oils; Fatty Acids, Physiochemical and Statistical Analysis
2021
Ayesha Baig
Muhammad Zubair
Sajjad Hussain Summra
Muhammad Faizan Nazar
Muhammad Nadeem Zafar
Kausar Jabeen
Muhammad Bilal Hassan
Umer Rashid
Keywords:
Chemistry
heating effect
Canola
Food science
quality characteristics
statistical analysis
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