Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [QP551. Z63 2007 f rb].

Zhang, Qian (2007) Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [QP551. Z63 2007 f rb]. PhD thesis, Universiti Sains Malaysia.

Preview

PDF Download (533kB) | Preview

Abstract

The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2 × 2 factorial experiment. Ciri-ciri berfungsi campuran protein/ kanji telah dikaji dalam 3 fasa. Dalam fasa pertama, serbuk daging dada ayam telah dilarutkan dengan alkali dan dikaji. Keputusan kajian kemudian dianalisis dengan eksperimen faktorial 2x2.

Item Type:	Thesis (PhD)
Subjects:	Q Science > QP Physiology > QP501-801 Animal biochemistry
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	ARKM Al Rashid Automasi
Date Deposited:	21 Feb 2009 00:01
Last Modified:	17 Apr 2017 06:53
URI:	http://eprints.usm.my/id/eprint/8147

Actions (login required)

View Item