Open AccessEffect of Roasting Temperature on the Fatty Acid Composition and Physicochemical Characteristics of Extracted Oil Carthamus tinctorius Thori-78 of Pakistani Origin Seeds
Author(s) -
Razia Sultana,
Rubina Saleem,
Ambrat Lal
Publication year - 2011
Publication title -
pakistan journal of scientific and industrial research series a physical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.136
H-Index - 4
eISSN - 2223-2559
pISSN - 2221-6413
DOI - 10.52763/pjsir.phys.sci.54.1.2011.26.32
Subject(s) - carthamus , roasting , food science , composition (language) , chemistry , chemical composition , fatty acid , botany , biology , traditional medicine , biochemistry , organic chemistry , medicine , linguistics , philosophy
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