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Microbial Polysaccharides as Food Ingredients

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dc.contributor.authorsKirtel, Onur; Avsar, Gulben; Erkorkmaz, Burak Adnan; Oner, Ebru T.
dc.contributor.editorHolban, AM
dc.contributor.editorGrumezescu, AM
dc.date.accessioned2022-03-11T21:33:52Z
dc.date.accessioned2026-01-10T16:54:12Z
dc.date.available2022-03-11T21:33:52Z
dc.date.issued2017
dc.identifier.doi10.1016/B978-0-12-811520-6.00012-X
dc.identifier.isbn978-0-12-811199-4; 978-0-12-811520-6
dc.identifier.urihttps://hdl.handle.net/11424/222836
dc.identifier.wosWOS:000431166400015
dc.language.isoeng
dc.publisherACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
dc.relation.ispartofMICROBIAL PRODUCTION OF FOOD INGREDIENTS AND ADDITIVES
dc.relation.ispartofseriesHandbook of Food Bioengineering
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectXANTHAN GUM PRODUCTION
dc.subjectHIGH ACYL GELLAN
dc.subjectPULLULAN PRODUCTION
dc.subjectAUREOBASIDIUM-PULLULANS
dc.subjectXANTHOMONAS-CAMPESTRIS
dc.subjectMOLECULAR-WEIGHT
dc.subjectLEVAN PRODUCTION
dc.subjectBATCH CULTURE
dc.subjectSTATISTICAL OPTIMIZATION
dc.subjectFERMENTATION CONDITIONS
dc.titleMicrobial Polysaccharides as Food Ingredients
dc.typebookPart
dspace.entity.typePublication
oaire.citation.endPage383
oaire.citation.startPage347
oaire.citation.titleMICROBIAL PRODUCTION OF FOOD INGREDIENTS AND ADDITIVES
oaire.citation.volume5

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