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PERMEABILITY OF POTATO-TUBER TISSUE AS INFLUENCED BY HEAT

โœ Scribed by CATHERINE J. PERSONIUS; PAUL F. SHARP

Book ID
108790122
Publisher
Institute of Food Technologists
Year
1938
Tongue
English
Weight
532 KB
Volume
3
Category
Article
ISSN
0022-1147

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## Abstract The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precipitation, which on average occurred to