Functional properties of heat-induced gel prepared from crude fractions of soybean 7-S or 11-S proteins.
1974
Saio K. | Watanabe T. | Sato I.
书目信息
页码
v.234-238(5)
语言
日本人
注释
Illus.; 8 ref.; Summary (En); Received for publication 21 Aug 1973.
类型
Journal Article; Journal Part; Summary
来源
Journal-of-Food-Science-and-Technology (Japan). (May 1974). v. 21(5) p. 234-238.
团体作者
National Food Research Inst., Tokyo (Japan) Kyowa Hakko Kogyo Co. Ltd., Machida, Tokyo (Japan). Tokyo Research Lab.
Instituut voor Bewaring en Verwerking van Landbouwprodukten, Wageningen (Netherlands).
2012-11-15
AGRIS AP