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Results: 4

Authors: KINEKAWA YI FUYUKI T KITABATAKE N
Citation: Yi. Kinekawa et al., EFFECTS OF SALTS ON THE PROPERTIES OF SOLS AND GELS PREPARED FROM WHEY-PROTEIN ISOLATE AND PROCESS WHEY-PROTEIN, Journal of dairy science, 81(6), 1998, pp. 1532-1544

Authors: KITABATAKE N FUJITA Y KINEKAWA YI
Citation: N. Kitabatake et al., VISCOUS SOL AND GEL FORMATION FROM PROCESS WHEY-PROTEIN BELOW 25-DEGREES-C, Journal of food science, 61(3), 1996, pp. 500-503

Authors: KITABATAKE N KINEKAWA YI
Citation: N. Kitabatake et Yi. Kinekawa, TURBIDITY MEASUREMENT OF HEATED EGG PROTEINS USING A MICROPLATE SYSTEM, Food chemistry, 54(2), 1995, pp. 201-203

Authors: KITABATAKE N DOI E KINEKAWA YI
Citation: N. Kitabatake et al., SIMPLE AND RAPID METHOD FOR MEASURING TURBIDITY IN GELS AND SOLE FROMMILK WHEY-PROTEIN, Journal of food science, 59(4), 1994, pp. 769-772
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