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Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 10, 1999, Pages 627-632

The modification of soy protein on gel formation and it's application for foods

(2) Soeda, Takahiko a Baba, Keiko a

a AJINOMOTO CO INC (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22844454947 PISSN: 1341027X EISSN: None Source Type: Journal
DOI: 10.3136/nskkk.46.627 Document Type: Article

Times cited : (1)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.