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

Food Science and Biotechnology

Volumn 24, Issue 2, 2015, Pages 453-460

  Niknezhad, Seyyed Vahid ^a   Asadollahi, Mohammad Ali ^a   Zamani, Akram ^b   Biria, Davoud ^a   Doostmohammadi, Mohsen ^a  

^a UNIVERSITY OF ISFAHAN   (Iran)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

optimization; whey; xanthan; Xanthomonas

Indexed keywords

DAIRIES; FERMENTATION; MAGNESIUM COMPOUNDS; OPTIMIZATION; SUGARS; SURFACE PROPERTIES;

CHEESE WHEY; CULTURE MEDIUM; MAGNESIUM CONCENTRATIONS; RESPONSE SURFACE METHODOLOGY; WHEY; XANTHAN; XANTHOMONAS; XANTHOMONAS CAMPESTRIS;

XANTHAN GUM;

XANTHOMONAS; XANTHOMONAS CAMPESTRIS;

EID: 84925016384     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-015-0060-9     Document Type: Article

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