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Michihide Kimura
Michihide Kimura
Food science
Extrusion
Soy protein
Water content
Viscosity
1
Papers
2
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Effects of Heating Rate and High-temperature Holding on Soy Protein Gel Viscosity
1990
Journal of Food Science and Technology-mysore
Yoshiro Kamata
Jun-ichiro Umeya
Michihide Kimura
Satoshi Tanii
Fumio Yamauchi
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Citations (2)
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