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Bioscience, Biotechnology, and Biochemistry Volume 68, 2004 - Issue 5
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Original Articles

Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions

Bin Mohamed Salleh MOHAMAD RAMLANLaboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University;Department of Biotechnology Engineering, Kulliyyah of Engineering, International Islamic University Malaysia
,
Nobuyuki MARUYAMALaboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
,
Koji TAKAHASHINational Institute of Crop Science
,
Kazuhiro YAGASAKINagano Chushin Agricultural Experiment Station
,
Takahiko HIGASALaboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
,
Yasuki MATSUMURALaboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
&
Shigeru UTSUMILaboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
 show all
Pages 1091-1096 | Received 03 Dec 2003, Accepted 27 Jan 2004, Published online: 22 May 2014

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