STUDIES ON FUNCTIONAL PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .1. CLASSIFICATION OF SOYBEAN PRODUCTS BY THEIR CHEMICAL CONSTITUENTS AND PROTEIN PROPERTIES

被引：13
|
作者：
YASUMATSU, K
TODA, J
MORI, H
KUWAYAMA, M
OKAMOTO, N
KAJIKAWA, M
ISHII, K
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 04期
关键词：
D O I：
10.1080/00021369.1972.10860298
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：523 / +
页数：1
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