Utilization of microbial exopolysaccharides produced from salted whey in low - fat yoghurt making /
Awad Abdelrahman Awad Soliman
Utilization of microbial exopolysaccharides produced from salted whey in low - fat yoghurt making / استخدام السكريات العديدة المنتجة ميكروبيا من الشرش المملح في صناعة الزبادي منخفض الدهن Awad Abdelrahman Awad Soliman ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam , Ahmed Mohamed Mohamed Elsayed Metwally - Cairo : Awad Abdelrahman Awad Soliman , 2007 - 140P. : ill , charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Dairy
Salted whey produced from the egyptian domiatian cheese after supplementing of its carbohdrate and nitrogen sources was used for production of exopolysaccharides (EPSs) by halomonas eurihalina f2 - 7 and xanthomonas compestris pv.campestris
Expolysaccharides (EPS) Halomonas eurihalineF2 - 7 low - fat yoghurt
Utilization of microbial exopolysaccharides produced from salted whey in low - fat yoghurt making / استخدام السكريات العديدة المنتجة ميكروبيا من الشرش المملح في صناعة الزبادي منخفض الدهن Awad Abdelrahman Awad Soliman ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam , Ahmed Mohamed Mohamed Elsayed Metwally - Cairo : Awad Abdelrahman Awad Soliman , 2007 - 140P. : ill , charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Dairy
Salted whey produced from the egyptian domiatian cheese after supplementing of its carbohdrate and nitrogen sources was used for production of exopolysaccharides (EPSs) by halomonas eurihalina f2 - 7 and xanthomonas compestris pv.campestris
Expolysaccharides (EPS) Halomonas eurihalineF2 - 7 low - fat yoghurt