Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source.

By M. F. Silva, Rejane C.G. Fornari, M. Mazutti, D. Oliveira, F. Padilha, A. Cichoski, R. Cansian, M. Luccio, H. Treichel. 2009

120 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fdbaa9c58649b32c4920da9ebd1805141d33a41e