NAKAMURA Takashi | Hohnen Oil Co., Ltd.
スポンサーリンク
概要
関連著者
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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NAKAMURA Takashi
Hohnen Oil Co., Ltd.
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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Mori T
Kyushu Univ. Fukuoka Jpn
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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Nakamura T
Nichirei Research Institute
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Nakamura T
Tokyo National Coll. Technology Tokyo Jpn
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Utsumi S
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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HARADA Kyuya
National Institute of Agrobiological Resources
著作論文
- Interactions During Heat-induced Gelation in a Mixed System of Soybean 7S and 11S Globulins(Food & Nutrition)
- Mechanism of Heat-Induced Gelation and Gel Properties of Soybean 7S Globulin(Food & Nutrition)
- Occurrence of Dissociable and Undissociable Soybean Glycinin
- Formation of Pseudoglycinins from Intermediary Subunits of Glycinin and Their Gel Properties and Network Structure