Antioxidant potential of herbs and spices during deep frying of ghee
Version of Record online: 18 APR 2014
© 2014 Society of Dairy Technology
International Journal of Dairy Technology
Volume 67, Issue 3, pages 365–372, August 2014
How to Cite
Patel, S., Shende, S., Arora, S., Singh, R. R. B., Rastogi, S. and Singh Rawat, A. K. (2014), Antioxidant potential of herbs and spices during deep frying of ghee. International Journal of Dairy Technology, 67: 365–372. doi: 10.1111/1471-0307.12131
- Issue online: 16 JUL 2014
- Version of Record online: 18 APR 2014
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