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 |
| Language: | English |
| Published: |
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 |
| _version_ | 1848876091629895680 |
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| author | Zhang, Qian |
| author_facet | Zhang, Qian |
| author_sort | Zhang, Qian |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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
pertama, serbuk daging dada ayam telah dilarutkan dengan alkali dan dikaji.
Keputusan kajian kemudian dianalisis dengan eksperimen faktorial 2x2. |
| first_indexed | 2025-11-15T16:54:02Z |
| format | Thesis |
| id | usm-29387 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T16:54:02Z |
| publishDate | 2007 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-293872017-03-22T02:23:50Z http://eprints.usm.my/29387/ Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System Zhang, Qian Q Science 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 pertama, serbuk daging dada ayam telah dilarutkan dengan alkali dan dikaji. Keputusan kajian kemudian dianalisis dengan eksperimen faktorial 2x2. 2007-06 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf Zhang, Qian (2007) Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System. PhD thesis, USM. |
| spellingShingle | Q Science Zhang, Qian Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System |
| title | Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_full | Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_fullStr | Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_full_unstemmed | Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_short | Functional Properties And Storage
Stability Of Alkali Soluble Chicken Meat
Protein And Modified Waxy Corn Starch
Blend System |
| title_sort | functional properties and storage
stability of alkali soluble chicken meat
protein and modified waxy corn starch
blend system |
| topic | Q Science |
| url | http://eprints.usm.my/29387/ http://eprints.usm.my/29387/1/Functional_properties_and_storage_stability_of_alkali_soluble_chicken_meat_protein.pdf |