Miedzianka, J <br/><br/>
Effect of pH on phosphorylation of potato protein isolate.  [electronic resource] 

 -  Food chemistry  Jun 2013 
 - 2321-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.12.028  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Hydrogen-Ion Concentration<br/>Nutritive Value<br/>Phosphorylation<br/>Plant Proteins--chemistry<br/>Solanum tuberosum--chemistry<br/>Solubility