POTATO PROTEIN AS PARTIAL REPLACEMENT OF WHEAT FLOUR IN BREAD
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1425-1427
- https://doi.org/10.1111/j.1365-2621.1977.tb08390.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Protein quality of precipitate from waste effluent of potato chip processing measured by biological methodsJournal of Agricultural and Food Chemistry, 1976
- Energy and Land Constraints in Food Protein ProductionScience, 1975
- Improving potato protein I. Evaluation of selection techniquesAmerican Journal of Potato Research, 1974
- Die biologische Wertigkeit von KartoffelproteinenPublished by Springer Nature ,1965
- Uses of potato starch and potato flour in the united statesAmerican Journal of Potato Research, 1952
- THE UTILITY OF COOKED POTATO IN BAKING BREAD AND ITS RELATION TO CRUDE PROTEIN AND BAKING STRENGTHCanadian Journal of Research, 1932