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Food Processing Characteristics of Soybean Proteins
Home
Publications
Food Processing Characteristics of Soybean Proteins
Food Processing Characteristics of Soybean Proteins
KS
Kyoko Saio
Kyoko Saio
MK
Masahiro Kajikawa
Masahiro Kajikawa
TW
Tokuji Watanabe
Tokuji Watanabe
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1 January 1971
journal article
Published by
Oxford University Press (OUP)
in
Agricultural and Biological Chemistry
Vol. 35
(6)
,
890-898
https://doi.org/10.1271/bbb1961.35.890
Abstract
No abstract available
Cited by 31 articles