SHIMADA Kazuko

ID:9000253151777

Research Institute for Food Science, Kyoto University, Kyoto Japan (1980年 CiNii収録論文より)

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  • Gel formation of soybean 7S and 11S proteins.

    SHIMADA Kazuko , MATSUSHITA Setsuro

    Rheological properties of soybean 7S and 11S proteins were investigated at the concentrations in which both could form the heat-induced gel. It was recognized that 7S protein formed gel at the lower c …

    Agricultural and Biological Chemistry 44(3), 637-641, 1980

    J-STAGE 

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