Optimization of xanthan gum production using cheese whey...

Food Science and Biotechnology 2015 / 4 Vol. 24; Iss. 2

Optimization of xanthan gum production using cheese whey and response surface methodology

Niknezhad, Seyyed Vahid, Asadollahi, Mohammad Ali, Zamani, Akram, Biria, Davoud, Doostmohammadi, Mohsen
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Volume:
24
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-015-0060-9
Date:
April, 2015
File:
PDF, 346 KB
english, 2015
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