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Changes of the lipid catabolism in potato tubers from cultivars differing in susceptibility to autolysis during the storage

✍ Scribed by Ewa Łojkowska; Maria Hołubowska


Book ID
112738300
Publisher
Springer
Year
1989
Tongue
English
Weight
422 KB
Volume
32
Category
Article
ISSN
1871-4528

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## Abstract Nutritional value of potato proteins and its changes during the preparation of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80‐85°C) at pH 4.5, the coagulate was washed with water and spray‐ or drum‐dried. Both the chemical analyses (amino acid