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

Bibliographic Details
Main Author: Hong, Lee Fen
Format: Thesis
Language:English
Published: 2007
Subjects:
Online Access:http://eprints.usm.my/9412/1/PHYSICOCHEMICAL_AND_FUNCTIONAL_PROPERTIES_OF_ENZYME_MODIFIED_TAPIOCA_STARCHES.pdf