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)
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: Mr Erwan Roslan
    Date Deposited: 22 Jul 2009 08:38
    Last Modified: 13 Jul 2013 12:40
    URI: http://eprints.usm.my/id/eprint/11359

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