Department of Food Technology Jawaharlal Nehru Technological University Anantapur 515002 India;
R&D Division Sri Yuva Biotech Pvt Ltd Hyderabad 500007 India;
R&D Division Sri Yuva Biotech Pvt Ltd Hyderabad 500007 India;
Department of Biotechnology Mahatma Gandhi University Nalgonda 508001 India;
Department of Biotechnology Mahatma Gandhi University Nalgonda 508001 India;
Department of Biotechnology Sri Krishnadevaraya University Anantapur 515002 India;
Department of Microbiology Osmania University Hyderabad 500007 India;
Edible oils; Blending; Free fatty acid; Shelf life study; Sensory characteristics; Peroxide value;