Effect of tertiarybutylhydroquinone on the stability of fried banana chips [fried in refined, bleached and deodorised palm olein]
1982
Rabaiah Rasit | Augustin, M.A.
The stability was compared for banana chips fried in refined bleached and deodorised palm olein, (RBD olein) with and without the antioxidant tertiarybutylhydroquinone BHQ). The peroxide and anisidine values of the oil extracted from the banana chips and stored at 60 degrees Centigrade revealed that banana chips fried in RBD olein containing TBHQ have improved shelf-life stability
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture