Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated deep_fat frying process of potato chips in refined. bl...
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| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IIUM Press
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/20801/1/PERFORMANCE_OF_ARnFICIAL_ANTIOXIDANTS_IN_RBD_PALM_OLEIN_DURING_DEEP-FAT_FRYING.pdf http://irep.iium.edu.my/20801/ http://rms.research.iium.edu.my/bookstore/default.aspx |
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