Functional properties of heat-induced gel prepared from crude fractions of soybean 7-S or 11-S proteins.
1974
Saio K. | Watanabe T. | Sato I.
Bibliographic information
Volume
21
Pagination
v.234-238(5)
Language
Japanese
Note
Illus.; 8 ref.; Summary (En); Received for publication 21 Aug 1973.
Type
Journal Article; Journal Part; Summary
Source
Journal-of-Food-Science-and-Technology (Japan). (May 1974). v. 21(5) p. 234-238.
Corporate Author
National Food Research Inst., Tokyo (Japan) Kyowa Hakko Kogyo Co. Ltd., Machida, Tokyo (Japan). Tokyo Research Lab.
Instituut voor Bewaring en Verwerking van Landbouwprodukten, Wageningen (Netherlands).
2012-11-15
AGRIS AP
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