Rheological and thermal studies on gelling characteristics of curdlan

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Keywords: Curdlan; Gel; Thermo-irreversibility; Transition temperature; Viscoelasticity

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0268-005X(99)00014-4

Affiliations: aNew Business Development Department, Life-Environment Division, Takeda Chemical Industries, Ltd., 12-10, 2 Chome, Nihonbashi, Chuo-ku, Tokyo, Japan

Publication date: July 1, 1999

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