Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].

Dalam kajian ini, proses penyahcabangan telah dijalankan ke atas kanji ubi kayu iaitu ubi kayu komersil (CT) dan variati Sri Kanji Satu (SK1) dengan menggunakan 10%, 20% dan 30% enzim pullulanase (v/wt kanji,db), pada suhu 58 °C selama 48 j. In the present study, debranching process was carried o...

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Bibliographic Details
Main Author:	Hong, Lee Fen
Format:	Thesis
Language:	English
Published:	2007
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/9412/
Abstract	Abstract here

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