EFFECT OF LOW-MOLECULAR ADDITIVES ON PRECIPITATION OF POTATO FRUIT JUICE PROTEINS UNDER DIFFERENT TEMPERATURE REGIMES-Reference-Cited by-同舟云学术

EFFECT OF LOW-MOLECULAR ADDITIVES ON PRECIPITATION OF POTATO FRUIT JUICE PROTEINS UNDER DIFFERENT TEMPERATURE REGIMES

Published:2008-08 Issue:4 Volume:31 Page:533-547
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

BRTA JAN,HEMANOV VERONIKA,DIVI JI

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00167.x/fullpdf

Reference34 articles.

1. BRTA, J. 2002. Effect of nitrogen fertilization on quality of table potatoes. PhD Thesis, p. 191, Faculty of Agriculture, University of South Bohemia, esk Budjovice, Czech Republic.

2. Potato (Solanum tuberosum L.) tuber proteins classification, characterization, importance;BRTA;Chem. Listy,2004

3. Chemistry, biochemistry and dietary role of potato polyphenols;FRIEDMAN;J. Agric. Food Chem,1997

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