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A Novel Method of Utilization of Potato Juice
Author(s) -
Baçzkowicz M.,
Tomasik P.
Publication year - 1985
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19850370707
Subject(s) - preservative , chemistry , aromatization , food science , coagulation , pulp and paper industry , chromatography , biochemistry , catalysis , engineering , medicine , psychiatry
Potato juice after removal of all proteins by a thermal coagulation, decolorization, aromatization and addition of preservative can be utilized as a liquid detergent. It has excellent washing properties.