Effect of xanthan gum on processing and cooking quality of nontraditional pasta-Reference-Cited by-同舟云学术

Effect of xanthan gum on processing and cooking quality of nontraditional pasta

Published:2015-04-20 Issue:8 Volume:50 Page:1922-1932
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sandhu Gurleen K.¹,Simsek Senay¹,Manthey Frank A.¹

Affiliation:

1. Department of Plant Sciences; North Dakota State University; PO Box 6050 Dept 7670 Fargo ND 58108-6050 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

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2. Influence of agitation and aeration in xanthan production by Xanthomonas campestris pv pruni strain 101;Borges;Revista Argentina de Microbiologia,2008

3. The influence of thermal treatment and operational conditions on xanthan produced by X. arboricola pv pruni strain 106;Borges;Carbohydrate Polymers,2009

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