Molecular design of soybean proteins for enhanced food quality

Creator

Nobuyuki Maruyama, Kyoto University
Evelyn Mae Tecson-Mendoza, University of the Philippines Los Banos
Yukie Maruyama, Kyoto University
Motoyasu Adachi, Kyoto University
Shigeru Utsumi, Kyoto University

Issue Date

1-2006

Source or Periodical Title

Functional Foods and Biotechnology

Page

25-50

Document Type

Article

Language

English

Recommended Citation

Maruyama, N. & Tecson-Mendoza, E.M. & Maruyama, Y. & Adachi, M. & Utsumi, S.. (2006). Molecular design of soybean proteins for enhanced food quality.

Digital Copy

none