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Publications by Aakash Varma , Kamlesh Singh Aakash Varma , Kamlesh Singh
How Does Heat or Frying Process Affect Deterioration of Various Edible Oils in Indian Cooking Conditions and How the Composition of Oils Lead to Peroxide Formation?
International Journal of Applied, Physical and Bio-Chemistry Research
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Studies on the Deterioration of Frying Oils in Automatic Test Fryer. II.
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Frying Under Low Oxygen Atmosphere Retards the Oxidative Deterioration of Oils and Foods.
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Effects of Continuous Deep Fat Frying on the Physical and Chemical Properties of Assorted Brands of Edible Cooking Oils Sold in Metropolitan Kampala
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Estimation of Oxidative Deterioration of Edible Oils by Measurement of Ultraweak Chemiluminescence.
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Mutagenicity Test of Rapeseed Frying Oils.
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The Determination of Peroxide Value of Edible Oils Using Chitosan Modified Screen-Printed Electrode
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