Print Email Facebook Twitter Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations Title Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations Author van Koningsveld, G.A. Gruppen, H. de Jongh, H.H.J. Wijngaards, G. van Boekel, M.A.J.S. Walstra, P. Voragen, A.G.J. TNO Voeding Publication year 2001 Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:98e05107-420c-4274-8bf7-13a55012ac17 TNO identifier 87637 Source Journal of Agricultural and Food Chemistry, 49, 4889-4897 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.