RIZWANA SHAIK; APARNA KUNA; MOHIBBE AZAM; MANORAMA KANURI. Effect of Rice Bran Oil Spread (RBOS) as a fat substitute on the sensory properties of baked products: EFFECT OF RICE BRAN OIL SPREAD ON SENSORY PROPERTIES OF BAKED PRODUCTS. Journal of Oilseeds Research, India, v. 35, n. 1, 2018. DOI: 10.56739/jor.v35i1.137368. Disponível em: https://epubs.icar.org.in/index.php/JOR/article/view/137368. Acesso em: 3 nov. 2025.