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Semantic Scholar Open Access 1972 713 sitasi

Whipping and Emulsifying Properties of Soybean Products

K. Yasumatsu K. Sawada S. Moritaka Masaru Misaki J. Toda +2 lainnya
Lihat Sumber DOI

Topik & Kata Kunci

Chemistry

Penulis (7)

K

K. Yasumatsu

K

K. Sawada

S

S. Moritaka

M

Masaru Misaki

J

J. Toda

T

Takeo Wada

K

Kiyofumi Ishii

Format Sitasi

APA MLA BibTeX
Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T. et al. (1972). Whipping and Emulsifying Properties of Soybean Products. https://doi.org/10.1271/BBB1961.36.719

Akses Cepat

Lihat di Sumber doi.org/10.1271/BBB1961.36.719
Informasi Jurnal
Tahun Terbit
1972
Bahasa
en
Total Sitasi
713×
Sumber Database
Semantic Scholar
DOI
10.1271/BBB1961.36.719
Akses
Open Access ✓