Functional Properties of Dried Potato Protein. Comparison of Drying Technologies Intended to Preserve Functional Properties of Potato Protein Concentrate Isolated by Large Scale Expanded Bed Chromatography

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Published 2005

Read in Norwegian

Publication details

Journal : Drying Technology , 2005

International Standard Numbers :
Printed : 0737-3937
Electronic : 1532-2300

Publication type : Academic article

Contributors : Claussen, Ingrid Camilla; Egelandsdal, B.; Strætkvern, K. O.; Strømmen, Ingvald

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no