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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
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
Summary
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 is a scholarly article[1].
Key Facts
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's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). 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. Retrieved May 24, 2026, from https://4ort.xyz/entity/use-of-ft-ir-ft-raman-and-thermal-analysis-to-evaluate-the-gel-formation-of-curdlan-produced-by-agrobacterium-sp-ifo-131
MLA“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.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/use-of-ft-ir-ft-raman-and-thermal-analysis-to-evaluate-the-gel-formation-of-curdlan-produced-by-agrobacterium-sp-ifo-131.
BibTeX@misc{4ortxyz_use-of-ft-ir-ft-raman-and-thermal-analysis-to-evaluate-the-gel-formation-of-curdlan-produced-by-agrobacterium-sp-ifo-131_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{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}}, year = {2026}, url = {https://4ort.xyz/entity/use-of-ft-ir-ft-raman-and-thermal-analysis-to-evaluate-the-gel-formation-of-curdlan-produced-by-agrobacterium-sp-ifo-131}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): 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 — https://4ort.xyz/entity/use-of-ft-ir-ft-raman-and-thermal-analysis-to-evaluate-the-gel-formation-of-curdlan-produced-by-agrobacterium-sp-ifo-131 (retrieved 2026-05-24)
