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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| Format: | Thesis |
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2007
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| Online Access: | http://eprints.usm.my/29387/ http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf |