Art
J-GLOBAL ID：200902015633115914   Reference number：88A0577510

New techniques for processed soybeans and plant proteins. Techniques for utilization of soybean proteins to processed foods.

大豆加工品・植物たん白の新技術 大豆たん白の加工食品への利用技術
Author (1)：
KAWASAKI YOICHI

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(不二製油)

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Material：
食品と科学  (Food Science)

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Volume： 30  Issue： 11  Page： 85-89  Publication year： Nov. 1988 
JST Material Number： G0895A  ISSN： 0037-4105  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
soybean protein

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
textured protein

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
大豆加工品

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, 
植物たん白

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, 
大豆たん白

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, 
加工食品

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