Studies on the Functional Properties of Food-grade Soybean Products Part III

• 1 January 1972
• journal article
• Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
• Vol. 36  (4) , 537-543
• https://doi.org/10.1271/bbb1961.36.537

Abstract

Keywords

• FIBER
• PROTEIN
• FUNCTIONAL
• GEL
• GRADE
• SOFT
• CRUDE
• HARD
• SOYBEAN PRODUCTS