Whipping and Emulsifying Properties of Soybean Products-Reference-Cited by-同舟云学术

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Whipping and Emulsifying Properties of Soybean Products

Published:1972-05 Issue:5 Volume:36 Page:719-727
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Yasumatsu Katsuharu,Sawada Koshichi,Moritaka Shintaro,Misaki Masaru,Toda Jun,Wada Takeo,Ishii Kiyofumi

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1972.10860321

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