Studies on the emulsifying properties of soybean proteins, 2: Viscosity and emulsion stabilizing property of soy protein isolate-sodium caseinate mixture
1984
Aoki, H. | Kato, J. | Watanabe, Y. (Otsuma Women's Univ., Tokyo (Japan)) | Shirase, Y.
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Bibliographic information
Pagination
pp. 333-338
Other Subjects
Milk / rheological properties; Caseine; Emulsificacion; Produit proteique / propriete rheologique; Productos proteinicos / propiedades reologicas
Language
Japanese
Note
13 ref.; Summaries (En, Ja)
Type
Summary
1985-08-15
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