Fractionation of potato juice proteins into acid-soluble and acid-coagulable fractions☆
- 1 June 1981
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 6 (4) , 323-335
- https://doi.org/10.1016/0308-8146(81)90005-4
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- POTATO PROTEIN CONCENTRATES: THE INFLUENCE OF VARIOUS METHODS OF RECOVERY UPON YIELD, COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICSJournal of Food Processing and Preservation, 1977
- Proteins and Sodium Dodecyl Sulfate: Molecular Weight Determination on Polyacrylamide Gels and Related ProceduresPublished by Elsevier ,1975