Quality and Storage Stability of Crude Palm Oil and its Blends
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Authors
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Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,IN
Nirmala K. Murthy -
Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,INA. Chitra
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Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043 ,INR. Parvatham
Abstract
Fat is an important component of human diet and fulfils several nutritional functions. It is a concentrated source of energy and helps to increase the caloric density of diets. It is an important source of essential fatty acids, a carrier of fat soluble vitamins and facilitates their absorption and mobilisation. In India, vegetable oils are the major source of dietary fats.Downloads
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Published
1996-10-01
How to Cite
Murthy, N. K., Chitra, A., & Parvatham, R. (1996). Quality and Storage Stability of Crude Palm Oil and its Blends. The Indian Journal of Nutrition and Dietetics, 33(10), 238–249. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13892
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