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:	Q Science
Online Access:	http://eprints.usm.my/29387/
Abstract	Abstract here

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