STABILITY OF TAPIOCA CHIPS FRIED IN RBD PALM OLEIN TREATED WITH ANTIOXIDANTS

被引：18

作者：

AUGUSTIN, MA

BERRY, SK

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1984年 / 61卷 / 05期

关键词：

D O I：

10.1007/BF02542154

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：873 / 877

页数：5

共 19 条

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[4]

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[7]

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[9]

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[10]

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