Crey | Rancidity of lipids of lipid-rich foodstuff is because of Reduction of fatty acids, Oxidation of fatty acids, Hydrogenation of unsaturated fatty acids, Dehydrogenation of saturated fatty acids

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Rancidity of lipids of lipid-rich foodstuff is because of

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Reduction of fatty acids
Oxidation of fatty acids
Hydrogenation of unsaturated fatty acids
Dehydrogenation of saturated fatty acids

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