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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2007
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| 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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my.usm.eprints.29387 http://eprints.usm.my/29387/ Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System Zhang, Qian Q Science 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. 2007-06 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf 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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English |
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Q Science Zhang, Qian Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System |
| description |
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. |
| format |
Thesis |
| author |
Zhang, Qian |
| author_facet |
Zhang, Qian |
| author_sort |
Zhang, Qian |
| title |
Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_short |
Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_full |
Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_fullStr |
Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_full_unstemmed |
Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_sort |
functional properties and storage
stability of alkali soluble chicken meat
protein and modified waxy corn starch
blend system |
| publishDate |
2007 |
| url |
http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf http://eprints.usm.my/29387/ |
| _version_ |
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