Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
1. Processing of potato protein concentrates and their properties;WOJNOWSKA;Journal of Food Science,1981
2. Protein yield in various crops as related to protein value;KALDY;Economical Botany,1972
3. Potato tuber proteins and their nutritional quality;KAPOOR;Potato Research,1975
4. aminoacid composition of coagulable protein from tubers of 34 potato varieties and its relationship with protein content;VAN GELDER;Potato Research,1980
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