Effectiveness of antioxidants on the stability of banana chips
The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in improving the stability of banana chips stored at 65°C were compared. Criteria used in the assessment of the stability of the chips included the determinations of peroxide, p-anisidine, acid and iodine values,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37299/1/37299.pdf |