Effect of TBHQ on quality characteristics of RBD olein during frying
The changes in quality characteristics of refined, bleached and deodorized palm olein (RBD olein) during heating with intermittent frying for 5 hr/day for weight consecutive days in three systems were compared. The systems were (i) RBD olein without antioxidant (system 1); (ii) RBD olein to which 20...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
Wiley
1986
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112708/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02663944 |
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