Food chemical studies on soybean proteins, 12: Effect of pH and heating on the solubility of water extracted protein.
1974
Okubo K. | Shibasaki K.
书目信息
Journal of Food Science and Technology
卷
21
页码
v.116-121(3)
语言
日本人
注释
Illus.; 9 ref.; Summary (En); Received for publication 28 Sep 1973.
类型
Journal Article; Summary
来源
Journal-of-Food-Science-and-Technology (Japan). (Mar 1974). v. 21(3) p. 116-121.
团体作者
Tohoku Univ., Sendai (Japan). Faculty of Agriculture
2012-11-15
AGRIS AP
