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

页码：523 / +

页数：1

共 17 条

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[4]

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[5]

OTA S, 1968, CHORI KAGAKU, V1, P34

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SAIO, K ;

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WATANABE, T .

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[7]

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[8]

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[9]

TODA J, 1961, EIYO SHOKURYO, V18, P60

[10]

WATANABE T, 1971, DAIZU SHOKUHIN, P246

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