{"title":"Beneficial effect and functional alteration of food proteins in the manufacturing process","authors":"Kimio Nishimura","doi":"10.3136/nskkk.nskkk-d-23-00094","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"97 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3136/nskkk.nskkk-d-23-00094","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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