Xanthan Rheological: a review about the influence of electrolytes on the viscosity of aqueous solutions of xanthan gums
Several strains of Xanthomonas campestris are able to produce a bacterial biopolymer called xanthan which is widely used in the food industry. In order to have an effective use of the xanthan in the industry, not only the studies concerning the chemical properties of the xanthan should be considered...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2004-01-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/1557 |