{"title":"Oxidative Changes in Processed Foods","authors":"D. K. Yadav, G.H. Chaitra, G. Sharma, A. Semwal","doi":"10.1201/9781003261124-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":118639,"journal":{"name":"Advances in Cereals Processing Technologies","volume":"73 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Cereals Processing Technologies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781003261124-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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