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Evaluation of the Solubility and Emulsifying Property of Soybean Proglycinin and Rapeseed Procruciferin in Relation to Structure Modified by Protein Engineering
Tandang, Mary Rose G., Atsuta, Nami, Maruyama, Nobuyuki, Adachi, Motoyasu, Utsumi, ShigeruVolume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf050871y
Date:
November, 2005
File:
PDF, 263 KB
english, 2005