Food chemical studies on soybean proteins, 12: Effect of pH and heating on the solubility of water extracted protein.

1974

Okubo K. | Shibasaki K.

Published in

Journal of Food Science and Technology

Volume 21

Pagination

v.116-121(3)

Language

Japanese

Note

Illus.; 9 ref.; Summary (En); Received for publication 28 Sep 1973.

Type

Journal Article; Summary

Source

Journal-of-Food-Science-and-Technology (Japan). (Mar 1974). v. 21(3) p. 116-121.

Corporate Author

Tohoku Univ., Sendai (Japan). Faculty of Agriculture

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

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