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

  • 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