@misc{Turkiewicz_Marianna_Kurdlan_1997,
 author={Turkiewicz, Marianna and Czub, Wojciech},
 volume={38},
 number={3},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.38, 3 (1997)-.},
 howpublished={online},
 year={1997},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Curdlan, a bacterial (3-(l —> 3)-glucan produced by some strains of Alcaligenes Jaecalis andAgrobacterium, forms thermoplastic gels, stable at pH from 3 to 9,5 and up to 140-160'C. Thispaper describes biosynthetic pathways, molecular structure and properties of this polysaccharide,and also discusses the possibilities of its applications, mainly in food industry.},
 type={Text},
 title={Kurdlan — struktura, właściwości, wykorzystanie},
 URL={http://rcin.org.pl/Content/145930/PDF/POZN271_181182_biotechnologia-1997-no3-turkiewicz.pdf},
 keywords={biotechnology},
}