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...
Saved in:
| Main Author: | |
|---|---|
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my-usm-ep.29387 |
|---|---|
| record_format |
uketd_dc |
| spelling |
my-usm-ep.293872017-03-22T02:23:50Z Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System 2007-06 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 http://eprints.usm.my/29387/ http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf application/pdf en public phd doctoral USM Pusat Pengajian Sains Fizik |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
Q Science |
| spellingShingle |
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 |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| 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 |
| granting_institution |
USM |
| granting_department |
Pusat Pengajian Sains Fizik |
| publishDate |
2007 |
| url |
http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf |
| _version_ |
1747820139521245184 |