Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties

M Moosavi-Nasab, A Farahnaky, H Askari, M Bakhtiyari

Research output: Book chapter/Published conference paperOther chapter contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 15
Pages51-60
Number of pages10
Publication statusPublished - 2009

Cite this

Moosavi-Nasab, M., Farahnaky, A., Askari, H., & Bakhtiyari, M. (2009). Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties. In Gums and Stabilisers for the Food Industry 15 (pp. 51-60)
Moosavi-Nasab, M ; Farahnaky, A ; Askari, H ; Bakhtiyari, M. / Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties. Gums and Stabilisers for the Food Industry 15. 2009. pp. 51-60
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Moosavi-Nasab, M, Farahnaky, A, Askari, H & Bakhtiyari, M 2009, Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties. in Gums and Stabilisers for the Food Industry 15. pp. 51-60.

Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties. / Moosavi-Nasab, M; Farahnaky, A; Askari, H; Bakhtiyari, M.

Gums and Stabilisers for the Food Industry 15. 2009. p. 51-60.

Research output: Book chapter/Published conference paperOther chapter contribution

TY - CHAP

T1 - Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties

AU - Moosavi-Nasab, M

AU - Farahnaky, A

AU - Askari, H

AU - Bakhtiyari, M

PY - 2009

Y1 - 2009

M3 - Other chapter contribution

SP - 51

EP - 60

BT - Gums and Stabilisers for the Food Industry 15

ER -

Moosavi-Nasab M, Farahnaky A, Askari H, Bakhtiyari M. Production of succinoglycan biogum from date syrup by Agrobacterium radiobacter and investigation of its rheological properties. In Gums and Stabilisers for the Food Industry 15. 2009. p. 51-60