Denaturation Temperature of Soy Protein under Low Moisture Conditions(Food & Nutrition)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1989-04-23
著者
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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TAHARA Mineo
Research Institute for Food Science, Kyoto University
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Tahara Mineo
Research Institute For Food Science Kyoto University
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