<http://schema.org/description>
"\u8AD6\u6587\u76EE\u9332 /  (0001.jp2)\nCONTENTS / p1 (0004.jp2)\nGENERAL INTRODUCTION / p1 (0005.jp2)\nCHAPTER I.Instrumental Method for Evaluation of Mechanical/Textural Properties of Viscoelastic Foods and Gels / p4 (0007.jp2)\nCHAPTER II.Characterization of Texture and Mechanical Properties of Heat-Induced Soy Protein Gels / p23 (0016.jp2)\nCHAPTER III.Role of \u03B2-conglycinin and glycinin in Heat-Induced Gelation and Texture and Mechanical Properties of Gels of Soy Protein / p41 (0025.jp2)\nCHAPTER IV.Gelation and Gel Properties of Soybean Glycinin by Transglutaminase / p60 (0035.jp2)\nSUMMARY / p86 (0048.jp2)\nACKNOWLEDGEMENT / p90 (0050.jp2)\nREFERENCES / p91 (0050.jp2)\nLIST OF PUBLICATIONS / p97 (0053.jp2)\n\u535A\u58EB\u8AD6\u6587\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://ci.nii.ac.jp/naid/500000086001>