Open AccessThe Fatty Acid Composition and Properties of Oil Extracted from Fresh Rhizomes of Turmeric (<i>Curcuma longa</i> Linn.) Cultivars of Bangladesh
Author(s) -
B. K. Paul,
Mmu Munshi,
MN Ahmed,
GC Saha,
Roy Sk
Publication year - 1970
Publication title -
bangladesh journal of scientific and industrial research
Language(s) - English
Resource type - Journals
eISSN - 2224-7157
pISSN - 0304-9809
DOI - 10.3329/bjsir.v46i1.8116
Subject(s) - curcuma , chemistry , iodine value , rhizome , saponification value , oleic acid , unsaponifiable , food science , palmitic acid , fatty acid , linolenic acid , behenic acid , myristic acid , chemical composition , linoleic acid , botany , organic chemistry , biochemistry , biology