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Xanthan — A versatile gum

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Suggested Reading

  1. N E Harding, J M Cleary and Telpi,Food Biotechnology: Microorganisms, edited by Y H Hui and G G Khachatourians, VCH Publishers, Inc., ch.12, p.495, 1995.

  2. E Pelletien, C Viebke, J Meadows and P A Williams, Biopolymers, Vol. 59, p. 339, 2001.

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  1. Division of Biochemical Sciences, National Chemical Laboratory, 411008, Pune, India

    Anil Lachke

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  1. Anil Lachke
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Correspondence to Anil Lachke.

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Lachke, A. Xanthan — A versatile gum. Reson 9, 25–33 (2004). https://doi.org/10.1007/BF02834866

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  • DOI: https://doi.org/10.1007/BF02834866

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