Volume 7, Issue 27, 2018 (July – September)
Review Article
A Review on Blending of Oils and Their Functional and Nutritional Benefits
Akriti Dhyani, Rajni Chopra, and Meenakshi Garg
Keywords: Edible oil, Blending, Blended oils, Fatty acid composition, Oxidative stability, Functional properties, Nutritional benefits
Article ID: CS062049071
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How to cite this article: Akriti Dhyani, Rajni Chopra, Meenakshi Garg. A Review on Blending of Oils and Their Functional and Nutritional Benefits. Chem Sci Rev Lett 2018; 7(27).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.