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”. Journal of Oilseeds Research 35, no. 1 (April 23, 2018). Accessed September 19, 2024. https://epubs.icar.org.in/index.php/JOR/article/view/137368.