Effect of preparation conditions on xanthan gum production and rheological behavior using cheese whey by Xanthomonas campestris

Australian Journal of Basic and Applied Sciences

Volumn 5, Issue 10, 2011, Pages 855-859

  Gilani, S L ^a   Heydarzadeh, H D ^a   Mokhtarian, N ^a   Alemian, A ^b   Kolaei, M ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Broth Viscosity; Cheese Whey; FT IR; Xanthan Gum; Xanthomonas Campestris

Indexed keywords

EID: 84864486554     PISSN: 19918178     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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