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Publications by Yoshiko SHIRASE
Studies on the Emulsifying Properties of Soybean Proteins. Part VIII. Emulsion Stabilizing Property of Soy Proteins Mixed With Sodium Caseinate - Ultrasonic Emulsification.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
Food Chemical Studies on Soybean Proteins. Part I
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Effect of pH-shifting Method on Solubility and Emulsifying Properties of Soy Protein Concentrate
Harran Tarım ve Gıda Bilimleri Dergisi
Studies on the Saponin of Soy-Bean. Part Ii
Bulletin of the Agricultural Chemical Society of Japan
