Incorporation of Soy Milk Lipid into Protein Coagulum by Addition of Calcium Chloride
Author:
Affiliation:
1. The United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-chome 18-8, Morioka 020-8550, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9805247
Reference20 articles.
1. The structure, physical and chemical properties of the soy bean protein glycinin
2. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250
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