Foam and emulsion properties of potato protein isolate and purified fractions

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Title
Foam and emulsion properties of potato protein isolate and purified fractions
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 74, Issue -, Pages 367-378
Publisher
Elsevier BV
Online
2017-08-07
DOI
10.1016/j.foodhyd.2017.07.032

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