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Volumn 39, Issue 2, 1999, Pages 119-126

Thermomechanical depolymerization of dextran

Author keywords

[No Author keywords available]

Indexed keywords

DISSOLUTION; DRYING; EXTRUSION; MOLECULAR WEIGHT; SIZE EXCLUSION CHROMATOGRAPHY; ULTRASONIC APPLICATIONS; VISCOSITY MEASUREMENT;

EID: 0032626353     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(98)00165-9     Document Type: Article
Times cited : (29)

References (18)
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    • Alternan and highly branched limit dextrans: Low-viscosity polysaccharides as potential new food ingredients
    • In: H. Okai, O. Mills, A. M. Spanier & M. Tamura (Eds.)
    • Cote, G. L., Leathers, T. D., Ahlgren, J. A., Wyckoff, H. A., Hayman, G. T., & Biely, P., (1997) Alternan and highly branched limit dextrans: Low-viscosity polysaccharides as potential new food ingredients. In: H. Okai, O. Mills, A. M. Spanier & M. Tamura (Eds.), Chemistry of novel foods ACS Symposium Series, (pp. 95-109).
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    • Cote, G.L.1
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.