1.
Ghashghaei T, Soudi MR, Hoseinkhani S. Optimization of Xanthan Gum Production from Grape Juice Concentrate Using Plackett-Burman Design and Response Surface Methodology. Appl Food Biotechnol [Internet]. 2016 Jan. 12 [cited 2024 Apr. 26];3(1):15-23. Available from: https://journals.sbmu.ac.ir/afb/article/view/9984