Art
J-GLOBAL ID：200902122057985429   Reference number：02A0673127

Textural Property of 6 Legume Curds in Relation to their Protein Constituents.

その蛋白質成分に関連した6種マメ科植物のカードのテクスチャ特性
Author (3)：
CAI R

About CAI R

(Washington State Univ., WA)

About Washington State Univ., WA

, 
MCCURDY A

About MCCURDY A

(Washington State Univ., WA)

About Washington State Univ., WA

, 
BAIK B-K

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(Washington State Univ., WA)

About Washington State Univ., WA


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 67  Issue： 5  Page： 1725-1730  Publication year： Jun. 2002 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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gelation

About gelation

,...
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.
7Sグロブリン

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
蛋白質成分

About 蛋白質成分

, 
マメ科植物

About マメ科植物

, 
カード

About カード

, 
テクスチャ

About テクスチャ


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