Effect of Roasting Temperature on the Fatty Acid Composition and Physicochemical Characteristics of Extracted Oil Carthamus tinctorius Thori-78 of Pakistani Origin Seeds

Roasting Temperature Effect on Fatty Acids of C. tinctorius

Authors

Razia Sultana Applied Chemistry Research Center, PCSIR Laboratories Complex, Shahrah-e-Dr.Salimuzzaman Siddiqui, Karachi-75280, Pakistan
Rubina Saleem
Ambrat Lal

DOI:

https://doi.org/10.52763/PJSIR.PHYS.SCI.54.1.2011.26.32

Keywords:

C. tinctorius Thori-78, roasted-seed oil, fatty acids, vegetable oil

Abstract

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Published

2011-02-25

Issue

Vol. 54 No. 1 (2011): Pakistan Journal of Scientific and Industrial Research Series A: Physical Sciences

Section

Articles

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