Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System

Zhang, Qian (2007) Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System. PhD thesis, USM.

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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
Divisions: Pusat Pengajian Sains Fizik (School of Physics) > Thesis
Depositing User: Mr Firdaus Mohamad
Date Deposited: 04 Sep 2015 08:01
Last Modified: 22 Mar 2017 02:23
URI: http://eprints.usm.my/id/eprint/29387

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