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

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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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