Evaluation of The Influence of BRA (Butylatedhydroxyanisole) on The Rancidity Level of Corn Extruded During The Storage

Lindawati, - (2005) Evaluation of The Influence of BRA (Butylatedhydroxyanisole) on The Rancidity Level of Corn Extruded During The Storage. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Corn extruded is one kind of pipolar snack in Indonesia. In its production process, fat and oil were added to create an accetable texture, taste and flavor.......

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food safety
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 04 Mar 2016 02:24
Last Modified: 04 Mar 2016 02:24
URI: http://repository.unika.ac.id/id/eprint/7689

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