# 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

> Research article (Food Chemistry, 2017) · cited 44× · AI/ML

**Wikidata**: [openalex:W2604658130](https://www.wikidata.org/wiki/openalex:W2604658130)  
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