Author:
Aoki Takayoshi,Fukumoto Tomoko,Kimura Toshiaki,Kato Yasuko,Matsuda Tsukasa
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Reference4 articles.
1. D. G. Schmidt, in “Developments in Dairy Chemistry, Vol. 1, Proteins,” ed. by P. F. Fox, Elsevier Applied Science Publishers Ltd., London, 1982, pp. 61–86.
2. C. Holt, in “Developments in Dairy Chemistry, Vol. 3, Lactose and Minor Constituents,” ed. by P. F. Fox, Elsevier Applied Science Publishers Ltd., London, 1985, pp. 143–181.
3. H. Naito, “Searches for the Diverse Role of Food Proteins,” ed. by T. G. Taylor and N. K. Junkins, Proceedings of the XIII International Congress of Nutrition, John Libbey, 1986, pp. 771–784.
4. A. Kato and K. Kobayashi, in “Microemulsions and Emulsions in Foods,” ed. by M. El-Nokaly and D. Cornell, American Chemical Society, Washington, D.C., 1991, pp. 213–229.
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