Agricultural and Biological Chemistry
 1984
DOI: 10.1271/bbb1961.48.537
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Effect of heating temperature on sulfhydryl and disulfide contents and state of aromatic amino acid residues in soybean protein.

Tatsimori Yamagishi
1
,
Mutsuko Takaya
2
,
Futoshi Ebina
3
et al.

Abstract: Sulfhydryl and disulfide residues play a great role in texture formation.1>2) Heating causes modification of

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