Effects of single-step, two-step and three-step heatings on gel formation of the mixture of myosin B with soybean protein CIF.

1978

Haga S. | Ohashi T.

Published in

Journal of Japanese Society of Food Science and Technology

Volume 25 ISSN 0029-0394

Pagination

v.231-234(4)

Language

Japanese

Note

6 ref.; Summary (En).

Type

Journal Article; Summary

Source

Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (Apr 1978). v. 25(4) p. 231-234.

Corporate Author

Miyazaki Univ. (Japan). Faculty of Agriculture

University of the Philippines at Los Banos, College, Laguna.

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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