Effects of Heating Rate and High-Temperature Holding on Soy Protein Gel Viscosity.

NIPPON SHOKUHIN KOGYO GAKKAISHI

doi 10.3136/nskkk1962.37.3_184

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Date

January 1, 1990

Authors

Junichiro UMEYA

Michihide KIMURA

Publisher

Japanese Society for Food Science and Technology

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