Food Processing Characteristics of Soybean Proteins
Authors:
- Kyoko SaioKSKyoko Saio
- Masahiro KajikawaMKMasahiro Kajikawa
- Tokuji WatanabeTWTokuji Watanabe
- 1 January 1971
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 35 (6) , 890-898