Nematicides induced changes in the chemical constituents of potato tubers
β Scribed by R. S. Marwaha
- Publisher
- Springer US
- Year
- 1988
- Tongue
- English
- Weight
- 552 KB
- Volume
- 38
- Category
- Article
- ISSN
- 1573-9104
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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 (80β85Β°C) at pH 4.5, the coagulate was washed with water and sprayβ or drumβdried. Both the chemical analyses (amino acid