SOY PROTEINS FOR FOODS CENTERING AROUND SOY SAUCE AND TOFU

[21] OKAMOTO S, 1978, CEREAL FOOD WORLD, V23, P256

[22] ONISHI HIROSHI, 1963, ADVAN FOOD RES, V12, P53

[23] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &

[24] SAIO K, 1979, CEREAL FOOD WORLD, V24, P342

[25] SAKAGUCHI K, 1979, MONTHLY J JAPAN, P253

[26] SHIRAI M, 1976, J JPN SOC FOOD SCI T, V21, P324

[27] SHURTLEFF W, 1975, BOOK TOFU

[28] SHURTLEFF W, 1980, TEMPEH PRODUCTION

[29] SHURTLEFF W, 1979, BOOK TOFU

[30] Shurtleff W., 1976, BOOK MISO FOOD MANKI

[21] OKAMOTO S, 1978, CEREAL FOOD WORLD, V23, P256

[22] ONISHI HIROSHI, 1963, ADVAN FOOD RES, V12, P53

[23] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &

[24] SAIO K, 1979, CEREAL FOOD WORLD, V24, P342

[25] SAKAGUCHI K, 1979, MONTHLY J JAPAN, P253

[26] SHIRAI M, 1976, J JPN SOC FOOD SCI T, V21, P324

[27] SHURTLEFF W, 1975, BOOK TOFU

[28] SHURTLEFF W, 1980, TEMPEH PRODUCTION

[29] SHURTLEFF W, 1979, BOOK TOFU

[30] Shurtleff W., 1976, BOOK MISO FOOD MANKI