EFFECTS OF REDUCING AGENTS ON RHEOLOGICAL PROPERTIES, INHIBITION OF LYSINOALANINE FORMATION, AND SPINNABILITY OF SOY PROTEIN

被引：3
|
作者：
KATSUTA, K [1 ]
HAYAKAWA, I [1 ]
机构：
[1] KYUSHU UNIV, FAC AGR, DEPT FOOD SCI & TECHNOL, HIGASHI KU, FUKUOKA 812, JAPAN
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 12期
关键词：
D O I：
10.1080/00021369.1984.10866634
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：2927 / 2933
页数：7
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