Optimization of Xanthan Gum Production from Grape Juice Concentrate Using Plackett-Burman Design and Response Surface Methodology
<p style="margin: 0cm 0cm 10pt; text-align: justify; line-height: 200%;">Low grade grape juice concentrate was used as carbon source for xanthan production. Significant factors affecting xanthan concentration, productivity and viscosity were investigated using Plackett-Burman Design....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2016-01-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/9984 |