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Development Of Enzymatically-Debranched Starch Products From Sago And Tapioca Starch For Use As Fat Replacer In foods.

Mohd Hani, Prof Madya Dr Norziah (2001) Development Of Enzymatically-Debranched Starch Products From Sago And Tapioca Starch For Use As Fat Replacer In foods. Project Report. Universiti Sains Malaysia.

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Abstract

An enzymatic hydrolysis process was developed to produce starch fractions of certain composition consisting of amylose and amylopectin polymers. The method involves the use of a debranching enzyme whereby starch fractions consisting of linear chain lengths of different degree of polymerisation were produced.

Item Type:Monograph (Project Report)
Subjects:T Technology > T Technology (General) > T1-995 Technology(General)
ID Code:11359
Deposited By:Mr Erwan Roslan
Deposited On:22 Jul 2009 08:38
Last Modified:22 Jul 2009 08:38

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