Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

Food Research International

Volumn 36, Issue 5, 2003, Pages 425-430

  Kiosseoglou, A ^a   Papalamprou, E ^a   Makri, E ^a   Doxastakis, G ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Functionality; Gels; Salad dressings; Xanthan

Indexed keywords

EMULSIONS; GELS; MOLECULAR WEIGHT; PH EFFECTS; STABILIZERS (AGENTS); TEXTURES;

THICKENERS;

GLUES;

BACTERIA (MICROORGANISMS); PHASEOLUS (ANGIOSPERM); XANTHOMONAS; XANTHOMONAS CAMPESTRIS;

EID: 0037268674     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00175-8     Document Type: Article

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