Technological and antioxidant properties of proteins obtained from waste potato juice
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DOI: 10.1515/biol-2020-0046
Abstract: Abstract The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of… read more here.
Keywords: antioxidant properties; technological antioxidant; potato juice; obtained waste ... See more keywords