Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.
- 1 January 1975
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 39 (7) , 1339-1347
- https://doi.org/10.1271/bbb1961.39.1339
Abstract
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