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January 1, 1969Agricultural and Biological ChemistryOpen Access

Food Processing Characteristics of Soybean 11S and 7S Proteins

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Authors

KSKyoko SaioMKMakoto KAMIYATWTokuji Watanabe

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Saio et al. (1969) studied this question.

synapsesocial.com/papers/6a89381eabe412682d92cf0fhttps://doi.org/10.1271/bbb1961.33.1301
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