Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source-Reference-Cited by-同舟云学术

Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source

Published:2009-01 Issue:1 Volume:90 Page:119-123
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Silva Marceli Fernandes,Fornari Rejane C.G.,Mazutti Marcio A.,de Oliveira Débora,Padilha Francine Ferreira,Cichoski Alexandre José,Cansian Rogério Luis,Di Luccio Marco,Treichel Helen

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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