Avebe at ‘9th Protein Course’04 Mar 2015
Potato protein has unique gelling, foaming, and emulsification properties. This, in combination with the fact that potato protein is free from allergen labeling and 100% vegetal, deliver a unique proposition in a wide range of food applications.
The Protein Course is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
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