Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions-Reference-Cited by-同舟云学术

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Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions

Published:2004-01 Issue:5 Volume:68 Page:1091-1096
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

MOHAMAD RAMLAN Bin Mohamed Salleh,MARUYAMA Nobuyuki,TAKAHASHI Koji,YAGASAKI Kazuhiro,HIGASA Takahiko,MATSUMURA Yasuki,UTSUMI Shigeru

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.68.1091

Reference2 articles.

1. 2) Utsumi, S., Plant food protein engineering. In “Advances in Food and Nutrition Research Vol. 36”, ed. Kinsella, J. E., Academic Press, San Diego, CA., pp. 89–208 (1992).

2. 3) Utsumi, S., Matsumura, Y., and Mori, T., Structure-function relationships of soy protein. In “Food Proteins and Their Applications”, eds. Damodaran, S., and Paraf, A., Marcel Dekker, NY, pp. 257–291 (1997).

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