Effectiveness of antioxidants on the stability of banana chips

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Effectiveness of antioxidants on the stability of banana chips

The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in improving the stability of banana chips stored at 65°C were compared. Criteria used in the assessment of the stability of the chips included the determinations of peroxide, p-anisidine, acid and iodine values,...

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Bibliographic Details
Main Authors:	Noor, Napisah, Augustin, M. A.
Format:	Article
Language:	English
Published:	Society of Chemical Industry 1984
Online Access:	http://psasir.upm.edu.my/id/eprint/37299/ http://psasir.upm.edu.my/id/eprint/37299/1/37299.pdf

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