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.

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    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)
    Depositing User: ARKM Al Rashid Automasi
    Date Deposited: 21 Feb 2009 08:01
    Last Modified: 13 Jul 2013 11:49
    URI: http://eprints.usm.my/id/eprint/8147

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