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

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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).

Bibliographic Details
Main Author:	Gan, Chee Yuen
Format:	Thesis
Language:	English
Published:	2008
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/9610/ http://eprints.usm.my/9610/1/CROSS-LINKING_OF_SOY_PROTEIN_ISOLATE_USING.pdf

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