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Effect of trimethylammonium residue-containing compounds on gel formation with heating and freezing of soybean protein.

Effect of trimethylammonium residue-containing compounds on gel formation with heating and freezing of soybean protein.

YAMAGISHI, Tatsunori; NODA, Naotaka; YAMAUCHI, Fumio; SHIBASAKI, Kazuo
  • 期刊名称Agricultural and Biological Chemistry
  • 作者YAMAGISHI, Tatsunori; NODA, Naotaka; YAMAUCHI, Fumio; SHIBASAKI, Kazuo
  • 卷第47卷
  • 期第2期
  • 印刷ISSN0002-1369
  • 电子ISSN1881-1280
  • 文件大小1010.71KB
  • 发表时间1983
  • DOI10.1271/bbb1961.47.235
  • 页码235-241
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