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
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| Description | scientific article published on 6 April 2017 |
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author: Camila Sampaio Mangolim Francielle Sato Graciette Matioli |
| Publication date | April 6, 2017 |
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