Curdlan: Properties and Application to Foods-Reference-Cited by-同舟云学术

Curdlan: Properties and Application to Foods

Published:1991-05 Issue:3 Volume:56 Page:769-772
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NAKAO YUKIHIRO,KONNO AKIRA,TAGUCHI TETSUYA,TAWADA TOSHIO,KASAI HIROSHI,TODA JUN,TERASAKI MAMORU

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05378.x/fullpdf

Reference11 articles.

1. Production of a Firm, Resilient Gel-forming Polysaccharide by a Mutant of Alcaligenes faecalis var. myxogenes 10 C3

2. T. Harada, 1972 . Studies on bacterial gel forming beta-1,3-glucans (curdlan type polysaccharides) in Japan . Proc. IVIFS: Ferment. Technol. Today, 603 .

3. CURDLAN: A GEL-FORMING β-1,3-GLUCAN

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