Changes in Amount of Active Groups of Soybean Protein during its Gel Formation Process
Open Access
- 1 January 1970
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 17 (1) , 14-21
- https://doi.org/10.3136/nskkk1962.17.14