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FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Changes in Basic Groups of Soybean Proteins by High Temperature Heating
Author(s) -
SAIO KYOKO,
TERASHIMA MASAHIKO,
WATANABE TOKUJI
Publication year - 1975
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1975.tb12523.x
Subject(s) - christian ministry , agriculture , cooking oil , political science , soybean oil , library science , agricultural economics , agricultural science , geography , environmental science , chemistry , food science , archaeology , economics , biochemistry , biodiesel , computer science , law , catalysis