FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Changes in Basic Groups of Soybean Proteins by High Temperature Heating

✍ Scribed by KYOKO SAIO; MASAHIKO TERASHIMA; TOKUJI WATANABE

• Book ID: 108801109
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 394 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb12523.x