Factors in the formation of acid-sensitive fraction from soybean protein.
1981
Kurosawa Y. | Yamauchi F. | Shibasaki K.
Bibliographic information
Journal of Japanese Society of Food Science and Technology
Volume
28
ISSN
0029-0394
Pagination
v.216-220(4)
Language
Japanese
Note
11 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Journal-of-Japanese-Society-of-Food-Science-and-Technology (Japan). (Apr 1981). v. 28(4) p. 216-220.
Corporate Author
Tohoku Univ., Sendai (Japan). Faculty of Agriculture
Institute of Food Technologists (USA).
2012-11-15
AGRIS AP
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