Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying

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Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying

A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated deep_fat frying process of potato chips in refined. bl...

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Bibliographic Details
Main Authors:	Jaswir, Irwandi, Yusoff, Ahmad Badli
Format:	Book Chapter
Language:	English
Published:	IIUM Press 2011
Subjects:	TP Chemical technology TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/20801/ http://irep.iium.edu.my/20801/1/PERFORMANCE_OF_ARnFICIAL_ANTIOXIDANTS_IN_RBD_PALM_OLEIN_DURING_DEEP-FAT_FRYING.pdf

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