Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

Autor:	Kiosseoglou, A., Papalamprou, E., Makri, E., Doxastakis, G., Kiosseoglou, V.
Zdroj:	In Food Research International 2003 36(5):425-430
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect