Literature Abstracts.
S P, S A, H A, M JD, S A, Foods A, S A, M JD, S A, Pharmaceuticals B, Foods A.
S P, et al. Among authors: h a.
J Texture Stud. 1971 May;2(2):249-256. doi: 10.1111/j.1745-4603.1971.tb00588.x.
J Texture Stud. 1971.
PMID: 28371981
Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu-Gel', by K. Saio, M. Kamiya, and T. Watanabe (Food Res. Inst., Ministry of Agric. and Forestry, Japan), Agr. ...A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes', by …
Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu-Gel', by K. Saio, M. Kamiya, and T. Watanabe …