Quality for tofu processing of Japanese domestic soybeans and gelation properties of soybean [Glycine max] protein
1992
Yoshida, M. (Kanagawa-ken. Agricultural Research Inst., Hiratsuka (Japan)) | Kohyama, K. | Nishinari, K.
AGROVOC Keywords
Bibliographic information
Issue
134
ISSN
0388-8231
Pagination
pp. 1-6
Other Subjects
Gelificacion/ japon; Aliment a base de soja pour homme; Proteinas vegetales; Gelification/ japon; Tecnologia de los alimentos; Jellification/ japan
Language
Japanese
Note
Summaries (En, Ja)
3 tables; 8 fig.; 16 ref
Type
Summary
1995-08-15
AGRIS AP
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