Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstra...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1982
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2141/ http://psasir.upm.edu.my/id/eprint/2141/1/Effect_of_Tertiarybutylhydroquinone_on_the_stability_of_fried_banana.pdf |
| _version_ | 1848839162505986048 |
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| author | Rasit, Rabaiah Augustin, M. A. |
| author_facet | Rasit, Rabaiah Augustin, M. A. |
| author_sort | Rasit, Rabaiah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstrak dan kerepek yang disimpan pada suhu 60° C menjelaskan kerepek pisang yang digoreng dalam minyak mengandungi
tertiarybu tylhydroquinone memperolehi kestabilan yang lebih baik terhadap jangkamasa penyimpanan
bagi kerepek tersebut |
| first_indexed | 2025-11-15T07:07:04Z |
| format | Article |
| id | upm-2141 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:07:04Z |
| publishDate | 1982 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-21412013-05-27T06:59:06Z http://psasir.upm.edu.my/id/eprint/2141/ Effect of Tertiarybutylhydroquinone on the stability of fried banana chips Rasit, Rabaiah Augustin, M. A. Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstrak dan kerepek yang disimpan pada suhu 60° C menjelaskan kerepek pisang yang digoreng dalam minyak mengandungi tertiarybu tylhydroquinone memperolehi kestabilan yang lebih baik terhadap jangkamasa penyimpanan bagi kerepek tersebut 1982 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2141/1/Effect_of_Tertiarybutylhydroquinone_on_the_stability_of_fried_banana.pdf Rasit, Rabaiah and Augustin, M. A. (1982) Effect of Tertiarybutylhydroquinone on the stability of fried banana chips. Pertanika, 5 (1). pp. 119-122. English |
| spellingShingle | Rasit, Rabaiah Augustin, M. A. Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title | Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title_full | Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title_fullStr | Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title_full_unstemmed | Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title_short | Effect of Tertiarybutylhydroquinone on the stability of fried banana chips |
| title_sort | effect of tertiarybutylhydroquinone on the stability of fried banana chips |
| url | http://psasir.upm.edu.my/id/eprint/2141/ http://psasir.upm.edu.my/id/eprint/2141/1/Effect_of_Tertiarybutylhydroquinone_on_the_stability_of_fried_banana.pdf |