Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [QP551. Z63 2007 f rb].
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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2007
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/8147/1/FUNCTIONAL_PROPERTIES_AND_STORAGE_STABILITY_OF_ALKALI_SOLUBLE_CHICKEN_MEAT_PROTEIN_AND_MODIFIED_WAXY_CORN_STARCH_BLEND_SYSTEM.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|