Structural Characteristics of Purified Glycinin from Soybeans Stored under Various Conditions
Author:
Affiliation:
1. Cellular and Molecular Biology Ph.D. Program, Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035072z
Reference51 articles.
1. The structure and complexity of the 11S polypeptides in soybeans
2. Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat-Induced Gels Made from 7S, 11S, and Soy Isolate
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