Effect of Tertiarybutylhydroquinone on the stability of fried banana chips

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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...

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Bibliographic Details
Main Authors:	Rasit, Rabaiah, Augustin, M. A.
Format:	Article
Language:	English English
Published:	1982
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

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