Use of FT-IR, FT-Raman and thermal analysis to evaluate the...

Food Chemistry 2017 / 10 Vol. 232

Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability

Mangolim, Camila Sampaio, da Silva, Thamara Thaiane, Fenelon, Vanderson Carvalho, do Nascimento, Adriane, Sato, Francielle, Matioli, Graciette
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Volume:
232
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.031
Date:
October, 2017
File:
PDF, 1.08 MB
english, 2017
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