Quality assessment of potato protein preparations obtained under different technological conditions and their suitability for extruded products processing
2006
Peksa, A.,Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The purpose of the present investigation was to examine and compare the properties of potato protein preparations obtained in the process of protein heat coagulation at neutral pH, increased ionic strength and the presence of mono- and divalent cations, and from potato fruit water at natural pH, free of salt, and to study suitability of the protein preparations for extruded food products manufacturing
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书目信息
出版者
Wydawnictwo Akademii Rolniczej we Wroclawiu
页码
101 p.
其它主题
Produit a base de pomme de terre; Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Proteinas vegetales; Qualite proteique
语言
抛光
注释
Summary (En)
20 fig., 16 tables
Bibliography p. 90-99
翻译的标题
Ocena jakosci preparatow bialka ziemniaczanego otrzymanych w roznych warunkach technologicznych i ich przydatnosci w produkcji wyrobow ekstrudowanych
类型
Bibliography; Summary; Thesis
团体作者
Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
2010-03-15
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