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...

Full description

Saved in:

Bibliographic Details
Main Author:	Hong, Lee Fen
Format:	Thesis
Language:	English
Published:	2007
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usm-ep.9412
record_format	uketd_dc
spelling	my-usm-ep.94122017-04-17T06:53:11Z Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. 2007-01 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 http://eprints.usm.my/9412/ http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	TP368-456 Food processing and manufacture
spellingShingle	TP368-456 Food processing and manufacture Hong, Lee Fen Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
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.
format	Thesis
qualification_level	Master's degree
author	Hong, Lee Fen
author_facet	Hong, Lee Fen
author_sort	Hong, Lee Fen
title	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_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_sort	physicochemical and functional properties of enzyme modified tapioca starches [tp415. h772 2007 f rb].
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2007
url	http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf
_version_	1747819769240748032

Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].

Similar Items