Xanthan gum produced from milk permeate and deproteinized cheese whey: A comparative analysis with commercial xanthan gums
Cancella, Marissa Justi, Cerqueira, Ana Flávia Lawall Werneck, Teodoro, Larissa da Costa, Pereira, Juliano Rocha, Ludwig, Zélia Maria da Costa, Anjos, Virgílio de Carvalho, Denadai, Ângelo Márcio Leite, Húngaro, Humberto Moreira, Rodarte, Mirian Pereira
Published in Biocatalysis and agricultural biotechnology (01.02.2024)
Published in Biocatalysis and agricultural biotechnology (01.02.2024)
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