Strategies for trans fatty acid reduction and rapid detection in fried/ baked foods

Tanya2024-12-172024-08-01http://ir.iitd.ac.in/handle/123456789/5707enFood industry | Phytochemicals | Antioxidants | Spectroscopy | CrystallizationStrategies for trans fatty acid reduction and rapid detection in fried/ baked foodsThesis