Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System
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 fas...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf http://eprints.usm.my/29387/ |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | 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. |
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