Electron Microscopic Studies on Molecular Association in Gels of Curdlan and Other Polysaccharides in Food

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概要

• 論文の詳細を見る
• 神戸女子大学の論文

著者

• KANZAWA Yoshimi

  Kobe Women's University

• HARADA Tokuya

  Kobe Women's University

• Harada Tokuya

  Kobe Women's University

• Kanenaga Kazuko

  Kobe Women's University

• Kanenaga Kazuko

  Kobe Women's University

• Kanzawa Yoshimi

  Kobe Women's University

関連論文

• Electron Microscopy of the Gel-forming Ability of Polysaccharide Food Additives(Food & Nutrition)
• Ability of Curdlan Gel to Hold Hydrophobic Substance
• Electron Microscopic Studies on Molecular Association in Gels of Curdlan and Other Polysaccharides in Food
• CURDLAN
• TEXTURED WHOLE SOYBEAN PRODUCT : Its Properties and Application
• Electron Microscopic Studies on Curdlan Formation by Bacteria in Solid Cul ture Medium
• Absence of Immunological Reactivity between Pseudomonas Isoamylase Antiserum and Klebsiella Pullulanase,Cytophaga Isoamylase and Pseudomonas Pullulanase.
• An Improved Method for Preparation of Cyclic (1→2)-β-D-Glucan Using an Acidic Polysaccharide-negative Mutant of Rhizobium phaseoli AHU 1133

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