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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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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
http://eprints.usm.my/9412/
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spelling my.usm.eprints.9412 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.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
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
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].
publishDate 2007
url http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf
http://eprints.usm.my/9412/
_version_ 1643701263266742272
score 13.159267

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