Application of Experimental Design Method for the Optimisation of Xanthan Gum Production from Pineapple Peels Using Xanthomonas Campestris via Submerged Fermentation

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Veröffentlicht in:	Nigerian journal of technology 2015-06, Vol.34 (3), p.491
Hauptverfasser:	Amenaghawon, NA, Osemwengie, SO, Omoregbe, O, Asogwa, UJ
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Sprache:	eng
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source	DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; African Journals Online (Open Access)
title	Application of Experimental Design Method for the Optimisation of Xanthan Gum Production from Pineapple Peels Using Xanthomonas Campestris via Submerged Fermentation
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