S. Gulla
Department of Food Technology, University College of Technology, Osmania University, Hyderabad, India
K. Waghray
Department of Food Technology, University College of Technology, Osmania University, Hyderabad, India
U. Reddy
Department of Foods and Nutrition, College of Home Science, Saifabad, Hyderabad, India
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S. Gulla, K. Waghray and U. Reddy, 2010. Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends. American Journal of Food Technology, 5: 182-194.
DOI: 10.3923/ajft.2010.182.194
URL: https://scialert.net/abstract/?doi=ajft.2010.182.194
DOI: 10.3923/ajft.2010.182.194
URL: https://scialert.net/abstract/?doi=ajft.2010.182.194