[1]
RIZWANA SHAIK, APARNA KUNA, MOHIBBE AZAM, and 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”, J. Oilseeds. Res., vol. 35, no. 1, Apr. 2018, doi: 10.56739/jor.v35i1.137368.