Rheological study on the effect of the A5 subunit on the gelation characteristics of soybean proteins.
Authors:
- Katsuyoshi NishinariKNKatsuyoshi Nishinari
- Kaoru KohyamaKKKaoru Kohyama
- Ying ZhangYZYing Zhang
- Keisuke KitamuraKKKeisuke Kitamura
- Toshio SugimotoTSToshio Sugimoto
- Kyoko SaioKSKyoko Saio
- Yykio KawamuraYKYykio Kawamura
- 1 January 1991
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 55 (2) , 351-355