Stability of tapioca chips fried in RBD palm olein treated with antioxidants
The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in stabilizing tapioca chips was assessed by determining the peroxide and p-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapio...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
Wiley
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113128/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02542154 |
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