2076 J. Agric. Food Chem., Vol. 42, No. 9,1994
6.6fO.R.
T
-
1.6+0.7
T
3.4tn.7
on
Figure 4
RHEOLOGICAL STUDY ON GELATION OF SOYBEAN 11s PROTEIN BY GLUCONO-6LACTONE, by Kaoru Kohyama,* Makoto Yoshida, and Katsuyoshi Nishinari. J . Agric. Food Chem. 1992,40, 740-744. The activation energy given in line 7 of the Abstract and in line 2 of the right-hand column of p 742 should be 7.8 x 10' kJ/mol.
