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

LWT

Volumn 33, Issue 5, 2000, Pages 380-387

  Ralet, Marie Christine ^a   Guéguen, Jacques ^a  

^a CEMAGREF   (France)

Author keywords

Emulsion; Patatin; Potato; Protein functionality; Solubility

Indexed keywords

EID: 0000215309     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0672     Document Type: Article

References (37)

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