Cross-Linking Of Soy Protein Isolate Using Microbial Transglutaminase Followed By Ribose-Induced Maillard Reaction

Tesis ini menjelaskan tentang penggunaan pengolahan hubung-silang gabungan untuk mengubahsuaikan sifat-sifat berfungsi isolat protein soya (SPI). This thesis describes the use of combined cross-linking treatment techniques to modify functional properties of soy protein isolate (SPI).

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Gan, Chee Yuen
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2008
الموضوعات:	TP368-456 Food processing and manufacture
الوصول للمادة أونلاين:	http://eprints.usm.my/9610/
Abstract	Abstract here

مواد مشابهة

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