Effect of tertiarybutylhydroquinone on the stability of fried banana chips
1982
Augustin, M. A. | Rabaiah Rasit
Comparison of stability against oxidation of banana chips fried in palm oil olein containing antioxidants, tertiarybutylhydroquinone, and palm olein oil without antioxidants were studied. Values of peroxides and anisidin for the oil extracted from chips stored at 60 ° C the banana chips fried in oil containing tertiarybutylhydroquinone have improved stability against storage period deposits for these chips.
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Эту запись предоставил Universiti Putra Malaysia
