Improving Thermal Stability of High Linoleic Corn Oil by Blending with Black Cumin and Coriander Oils

Khaled M. Mohamed, Rafaat M. Elsanhoty, Mohamed F.R. Hassanien
  • International Journal of Food Properties, November 2013, Taylor & Francis
  • DOI: 10.1080/10942912.2012.654560

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http://dx.doi.org/10.1080/10942912.2012.654560

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien and Professor Mohamed Fawzy Ramadan Hassanien