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      Soy proteins for foods centering around soy sauce and tofu

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      Journal: Journal of the American Oil Chemists’ Society
      Publisher: Springer Nature

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          Food Processing Characteristics of Soybean 11S and 7S Proteins

          Makoto KAMIYA, Kyoko SAIO, Tokuji WATANABE (1969)
          Article 0 comments Cited 15 times – based on 0 reviews     Review now
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            Aroma and Flavor of Japanese Soy Sauce

            Tamotsu Yokotsuka (1961)
            Article 0 comments Cited 15 times – based on 0 reviews
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              Osmophilic Yeasts

              Hiroshi Onishi (1963)
              Article 0 comments Cited 10 times – based on 0 reviews
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                Author and article information

                Journal
                Title: Journal of the American Oil Chemists’ Society
                Abbreviated Title: J Am Oil Chem Soc
                Publisher: Springer Nature
                ISSN (Print): 0003-021X
                ISSN (Electronic): 1558-9331
                Publication date Created: March 1981
                Publication date (Print): March 1981
                Volume: 58
                Issue: 3
                Pages: 346-354
                Article
                DOI: 10.1007/BF02582376
                SO-VID: 534425e2-7cf4-4fa0-ae2c-15dc74aab6a9
                Copyright © © 1981
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