The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives-Reference-Cited by-同舟云学术

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The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives

Published:2001 Issue:1 Volume:82 Page:134-142
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

van Koningsveld Gerrit A,Gruppen Harry,de Jongh Harmen H?J,Wijngaards Gerrit,van Boekel Martinus A?J?S,Walstra Pieter,Voragen Alphons G?J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference32 articles.

1. Protein recovery from waste effluents of potato processing plants

2. Potato tuber proteins and their nutritional quality

3. Functional properties of proteins in foods: A survey

4. Precipitation of proteins from potato juice with bentonite

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