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Article Title
Comparative Study on Oxidative Stability of Mustard, Groundnut, and Coconut Oils during Repeated Frying: Implications for Indian Household Cooking Practices
Authored by
Manisha Saha
Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, 226025, India.
Priyanka Shankar
Department of Human Development and Family Studies, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, 226025, India.
Anu Ram Kailash Mishra
Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, 226025, India.
Alka Nanda
Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, 226025, India.