Awad Abdelrahman Awad Soliman <br/><br/>
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 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Dairy 
<br/><br/> 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 
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<br/><br/><label>Subjects--Index Terms: </label>Expolysaccharides (EPS) Halomonas eurihalineF2 - 7 low - fat yoghurt