Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [QP551. Z63 2007 f rb].

• 第一著者: Zhang, Qian
• フォーマット: 学位論文
• 言語: English
• 出版事項: 2007
• 主題: QP501-801 Animal biochemistry
• オンライン･アクセス: 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; http://eprints.usm.my/8147/

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...