Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days. Each frying period was for 5 h and intermittent frying at 180C with half an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51205/1/Antioxidant%20activity%20of%20Citrus%20hystrix%20peel%20extract%20in%20RBD%20palm%20olein%20during%20frying%20of%20fish%20crackers.pdf |