FOOD USE OF SOYBEAN 7S AND 11S PROTEINS CHANGES IN BASIC GROUPS OF SOYBEAN PROTEINS BY HIGH-TEMPERATURE HEATING

被引：21

作者：

SAIO, K

TERASHIMA, M

WATANABE, T

机构：

[1] NATL FOOD RES INST,TOKYO,JAPAN

[2] FUJI OIL CO LTD,OSAKA,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12523.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：541 / 544

页数：4

相关论文

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