Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach
Synthetic antioxidant such as BHA (butylated-hydroxyanisole), BHT (butylated-hydroxytoluene) and TBHQ (tertiary-butyl-hydroquinone) are usually added into frying oil to prolong its shelf life and reusability. However, its utilization has become more obsolete. Roselle (Hibiscus sabdariffa L.) is a tr...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/11058 |
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