Effect of TBHQ on quality characteristics of RBD olein during frying

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Effect of TBHQ on quality characteristics of RBD olein during frying

The changes in quality characteristics of refined, bleached and deodorized palm olein (RBD olein) during heating with intermittent frying for 5 hr/day for weight consecutive days in three systems were compared. The systems were (i) RBD olein without antioxidant (system 1); (ii) RBD olein to which 20...

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Bibliographic Details
Main Authors:	Asap, Telingai, Augustin, M. A.
Format:	Article
Published:	Wiley 1986
Online Access:	http://psasir.upm.edu.my/id/eprint/112708/

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