N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio
{"title":"果汁を用いて加水分解した大豆タンパク質の乳化性","authors":"N. Egi, R. Hirose, Kazuko Hirao, Seiji Noda, Kyoko Saio","doi":"10.3136/nskkk.nskkk-d-22-00088","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17277,"journal":{"name":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","volume":"1 1","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/nskkk.nskkk-d-22-00088","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}