Molecular insights into adulteration dynamics in clarified butterfat: an image based approach

Clarified butterfat, commonly known as desi ghee, is one of the most important edible products of the dairy industry. There are many types of materials used to adulterate the clarified butterfat. This study presents the development of a protocol for the image acquisition of various controlled pure a...

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Bibliographic Details

Main Authors:	Awasthi, Avinash Kaushal, Gupta, Pallavi, Noor, I. M.
Format:	Article
Published:	John Wiley and Sons 2025
Subjects:	Food Science Chemistry Agricultural Sciences
Online Access:	http://psasir.upm.edu.my/id/eprint/122238/ https://onlinelibrary.wiley.com/doi/10.1002/masy.202400131
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