Curdlan: Properties and Application to Foods
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3) , 769-772
- https://doi.org/10.1111/j.1365-2621.1991.tb05378.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Starch to repress syneresis of curdlan gel.Agricultural and Biological Chemistry, 1981
- CURDLAN: A GEL-FORMING β-1,3-GLUCANPublished by Elsevier ,1979
- Properties of curdlan gel.Agricultural and Biological Chemistry, 1979
- POLYSACCHARIDE 13140: A NEW THERMO‐GELABLE POLYSACCHARIDEJournal of Food Science, 1973
- Properties of Gels Formed by Heat Treatment of Curdlan, a Bacterial β-1, 3 GlucanAgricultural and Biological Chemistry, 1967
- Production of a Firm, Resilient Gel-forming Polysaccharide by a Mutant of Alcaligenes faecalis var. myxogenes 10 C3Agricultural and Biological Chemistry, 1966