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Agricultural and Biological Chemistry Volume 43, 1979 - Issue 6
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Food and Nutrition

Decrease of the Soybean Glycinin Digestibility in Excess Denaturation; Effect of Refolding

Yoshiro KamataDepartment of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai
,
Kazuyoshi OkuboLaboratory of Nutrition and Food, Faculty of Education, Yamagata University, Yamagata
&
Kazuo ShibasakiDepartment of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai
Pages 1219-1223 | Received 13 Nov 1978, Published online: 09 Sep 2014

References

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