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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Bibliographic Details
Main Author: Zhang, Qian
Format: Thesis
Language:English
Published: 2007
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
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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.