Citations in impact factor journals
A review of the enzymatic, physical, and chemical modification techniques of xanthan gum International Journal of Biological Macromolecules |
Gelation and microstructural properties of ternary composite gel of scallop (
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) protein hydrolysates/κ‐carrageenan/xanthan gum Journal of Food Science |
Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum Journal of Food Process Engineering Vol. 42, Issue 4, , 2019 |
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Production of biodegradable microbial polymers from whey Bioresources and Bioprocessing Vol. 7, Issue 1, , 2020 |
How to cite this article
S.M.A. Ghazal, W.S. Elsayed, U.M. Badr, H.M. Gebreel and K.M.A. Khalil, 2011. Genetically Modified Strains of Xanthomonas campestris Higher Xanthan Producer and Capable to Utilize Whey. Current Research in Bacteriology, 4: 44-62.
DOI: 10.3923/crb.2011.44.62
URL: https://scialert.net/abstract/?doi=crb.2011.44.62
DOI: 10.3923/crb.2011.44.62
URL: https://scialert.net/abstract/?doi=crb.2011.44.62