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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| Format: | Thesis |
| Language: | English |
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2007
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| Online Access: | http://eprints.usm.my/9412/ http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf |
| _version_ | 1848870750726914048 |
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| author | Hong, Lee Fen |
| author_facet | Hong, Lee Fen |
| author_sort | Hong, Lee Fen |
| building | USM Institutional Repository |
| collection | Online Access |
| description | 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 out on tapioca starches namely commercial tapioca (CT) and Sri Kanji One variety (SK1) using 10%, 20% and 30% of pullulanase enzyme (v/wt starch, db), at 58 °C over a 48 hr
period.
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| first_indexed | 2025-11-15T15:29:09Z |
| format | Thesis |
| id | usm-9412 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T15:29:09Z |
| publishDate | 2007 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-94122017-04-17T06:53:11Z http://eprints.usm.my/9412/ Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. Hong, Lee Fen TP368-456 Food processing and manufacture 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 out on tapioca starches namely commercial tapioca (CT) and Sri Kanji One variety (SK1) using 10%, 20% and 30% of pullulanase enzyme (v/wt starch, db), at 58 °C over a 48 hr period. 2007-01 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf Hong, Lee Fen (2007) Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TP368-456 Food processing and manufacture Hong, Lee Fen Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. |
| title | Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
|
| title_full | Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
|
| title_fullStr | Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
|
| title_full_unstemmed | Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
|
| title_short | Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
|
| title_sort | physicochemical and functional properties of enzyme modified tapioca starches [tp415. h772 2007 f rb]. |
| topic | TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/9412/ http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf |