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...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2007
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| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/8147/ |