Stability of tapioca chips fried in RBD palm olein treated with antioxidants

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Stability of tapioca chips fried in RBD palm olein treated with antioxidants

The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in stabilizing tapioca chips was assessed by determining the peroxide and p-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapio...

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Bibliographic Details
Main Authors:	Augustin, M. A., Berry, S. K.
Format:	Article
Published:	Wiley 1984
Online Access:	http://psasir.upm.edu.my/id/eprint/113128/

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