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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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1982
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2141/1/Effect_of_Tertiarybutylhydroquinone_on_the_stability_of_fried_banana.pdf http://psasir.upm.edu.my/id/eprint/2141/ |
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