Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties

Author: Ralet M-C.   Guéguen J.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.33, Iss.5, 2000-08, pp. : 380-387

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Abstract