TY  - BOOK
AU  - Mohammad Aref Marwan Kyyaly
AU  - Elshahat Ramadan , 
AU  - Hamdy Mahmoud Hassanein , 
AU  - Mervat Elsayed , 
TI  - Effect of culturing methods on biochemical characters of baker's yeast / 
PY  - 2009///
CY  - Cairo : 
PB  - Mohammad Aref Marwan Kyyaly , 
KW  - Baker's yeast quality
KW  - Continuous cultivation
KW  - Stress
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry; Issued also as CD
N2  - Seven yeast preparations were isolated from different commercially available baker's yeast products. These yeasts belonged to S. cerevisiae. Yeast cells were prepared and treated with malic acid, succinic acid, citric acid and glycerol at pH values of 4.5 and 7.5. The pretreatment of yeast cells with organic acids and glycerol improved the leavening ability of yeast cells
UR  - http://172.23.153.220/th.pdf
ER  -