FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of Gels
KYOKO SAIO, IWAO SATO, TOKUJI WATANABEVolume:
39
Year:
1974
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1974.tb17978.x
File:
PDF, 544 KB
english, 1974