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

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

122

Citations

19

References

2008

Year

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

Journal of Food Engineering

Sole Carbon SourceFood FermentationCheese WheyEngineeringFood AnalysisBiochemical EngineeringBiotechnologyFood EngineeringFood ProcessingXantham GumFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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