STUDIES ON FUNCTIONAL PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .1. CLASSIFICATION OF SOYBEAN PRODUCTS BY THEIR CHEMICAL CONSTITUENTS AND PROTEIN PROPERTIES

被引：13

作者：

YASUMATSU, K

TODA, J

MORI, H

KUWAYAMA, M

OKAMOTO, N

KAJIKAWA, M

ISHII, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 04期

关键词：

D O I：

10.1080/00021369.1972.10860298

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：523 / +

页数：1

共 17 条

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JOHNSON, DW
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (10) : 402 - &
[4] KOSHIYAMA I, 1970, EIYO SHOKURYO, V23, P297
[5] OTA S, 1968, CHORI KAGAKU, V1, P34
[6] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL
SAIO, K
KAMIYA, M
WATANABE, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &
[7] SEAL HL, 1964, MULTIVARIATE STATIST, pCH6
[8] THULIN WW, 1967, FOOD TECH, V21, P64
[9] TODA J, 1961, EIYO SHOKURYO, V18, P60
[10] WATANABE T, 1971, DAIZU SHOKUHIN, P246