STABILISASI MINYAK GORENG MENGGUNAKAN MIKROEMULSI EKSTRAK KULIT JERUK
The purpose of this research was to improve the oxidative stability of coconut oil during 24h frying at 1600C with the addition of biophenol microemulsions containing peel extracts of pomelo (Citrus grandis), squeeze orange (C. aurantiifolia) and Baby Pacitan orange (C. sinensis baby pacitan). This...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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