A Micro-method for the Measurement of Gel Properties of Soybean 11S Globulin
スポンサーリンク
概要
著者
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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NAKAMURA Takashi
Research Institute for Fundamental Physics Kyoto University
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MORI Tomohiko
Research Institute for Food Science, Kyoto University
関連論文
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- A Micro-method for the Measurement of Gel Properties of Soybean 11S Globulin