The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time
โฆ LIBER โฆ
Effectiveness of antioxidants on the stability of banana chips
โ Scribed by Napisah Noor; M. A. Augustin
- Publisher
- John Wiley and Sons
- Year
- 1984
- Tongue
- English
- Weight
- 421 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0022-5142
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