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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 9
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Food & Nutrition

Formation of Pseudoglycinins from Intermediary Subunits of Glycinin and Their Gel Properties and Network Structure

Takashi NakamuraResearch Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan;Hohnen Oil Co., Ltd., 1-2-3, Otemachi Chiyoda-ku, Tokyo100, Japan
,
Shigeru UtsumiResearch Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan
&
Tomohiko MoriResearch Institute for Food Science, Kyoto University, Uji, Kyoto611, Japan
Pages 2733-2740 | Received 08 Apr 1985, Published online: 09 Sep 2014

References

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