Optimization of xanthan gum production using cheese whey and response surface methodology
Crossref DOI link: https://doi.org/10.1007/s10068-015-0060-9
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Niknezhad, Seyyed Vahid
Asadollahi, Mohammad Ali
Zamani, Akram
Biria, Davoud
Doostmohammadi, Mohsen
Text and Data Mining valid from 2015-04-01