Curdlan: A new functional β-glucan

Cereal Foods World

Volumn 43, Issue 5, 1998, Pages 361-364

  Jezequel, Valerie ^a,b,c,d,e  

^a Takeda Vitamin and Food USA Inc   (United States)

^b MCGILL UNIVERSITY   (Canada)

^c INSFA University   (United States)

^d Natl Institute for Food Engineering   (France)

^e American Institute of Baking   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038471484     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (28)

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