Heating Effects of Desi Ghee Using Raman Spectroscopy
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DOI: 10.1177/0003702818763331
Abstract: Raman spectroscopy as a fast and nondestructive technique has been used to investigate heating effects on Desi ghee during frying/cooking of food for the first time. A temperature in the range of 140–180℃ has been… read more here.
Keywords: heating effects; desi ghee; effects desi; spectroscopy ... See more keywords