Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods.

Mohd Hani, Norziah (2005) 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 00:38
Last Modified: 13 Sep 2017 03:33
URI: http://eprints.usm.my/id/eprint/11359

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