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Effect of melting point of palm oil on the texture of soybean protein gel.
YAMANO, Yoshimasa, TAMURA, Shigemasa, MIKI, EizoVolume:
34
Year:
1987
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.34.8_507
File:
PDF, 5.87 MB
english, 1987