검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source Silva MF, Fornari RCG, Mazutti MA, de Oliveira D, Padilha FF, Cichoski AJ, Cansian RL, Di Luccio M, Treichel H Journal of Food Engineering, 90(1), 119, 2009 |