Studies on the Changes of the Properties of Soybean Protein by Freezing

• 1 January 1974
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 21  (4) , 141-145
• https://doi.org/10.3136/nskkk1962.21.141

Abstract

Keywords

• CHANGES
• STUDIES
• PROTEIN BY FREEZING
• PROPERTIES OF SOYBEAN PROTEIN