大豆タンパク質の加熱ゲル化特性の構造的要因

• Project/Area Number: 57760101
• Research Category: Grant-in-Aid for Encouragement of Young Scientists (A)
• Allocation Type: Single-year Grants
• Research Field: 製造化学・食品
• Research Institution: Kyoto University
• Principal Investigator: 内海 成 京都大学, 食糧科学研究所, 助手
• Project Period (FY): 1982
• Project Status: Completed (Fiscal Year 1982)
• Budget Amount: ¥900,000 (Direct Cost: ¥900,000); Fiscal Year 1982: ¥900,000 (Direct Cost: ¥900,000)