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Effect Of Processing And Fractionation On Squalene Content And Fatty Acid Composition Of Amaranth Oil.

Shweta, Srivastava (2017) Effect Of Processing And Fractionation On Squalene Content And Fatty Acid Composition Of Amaranth Oil. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: amaranth oil, squalene content, fatty acid composition, processing
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2018 09:34
Last Modified: 09 Mar 2018 09:34
URI: http://ir.cftri.com/id/eprint/13482

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