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Effect of pH on phosphorylation of potato protein isolate

J Miedzianka1, A Pęksa

  • 1Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland. j.miedzianka@wp.pl

Food Chemistry
|March 19, 2013
PubMed

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