In:
NIPPON SHOKUHIN KOGYO GAKKAISHI, Japanese Society for Food Science and Technology, Vol. 37, No. 3 ( 1990), p. 184-190
Type of Medium:
Online Resource
ISSN:
0029-0394
Uniform Title:
大豆グロブリン加熱時の粘性に及ぼす昇温速度と高温保持の影響
DOI:
10.3136/nskkk1962.37.3_184
Language:
Japanese
Publisher:
Japanese Society for Food Science and Technology
Publication Date:
1990