M.A. El- Waseif
Department of Food Science and Technology, Faculty of Agricultural, Al-Azhar University, Cairo, Egypt
S.A. Badr
Department of Food Science and Technology, Faculty of Agricultural, Al-Azhar University, Cairo, Egypt
H.M. Fahmy
Department of Food Science and Technology, Faculty of Agricultural, Al-Azhar University, Cairo, Egypt
A.M. Sabry
Department of Food Science and Technology, Faculty of Agricultural, Al-Azhar University, Cairo, Egypt
E.I. Abd-Eazim
Department of Food Science and Technology, Faculty of Agricultural, Al-Azhar University, Cairo, Egypt
H.A. Shaaban
Department of Chemistry of Flavour and Aroma, National Research Center, Dokki, Giza, Egypt
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M.A. El- Waseif, S.A. Badr, H.M. Fahmy, A.M. Sabry, E.I. Abd-Eazim and H.A. Shaaban, 2022. Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol. Pakistan Journal of Biological Sciences, 25: 698-704.
DOI: 10.3923/pjbs.2022.698.704
URL: https://scialert.net/abstract/?doi=pjbs.2022.698.704
DOI: 10.3923/pjbs.2022.698.704
URL: https://scialert.net/abstract/?doi=pjbs.2022.698.704