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Effect of culturing methods on biochemical characters of baker's yeast / Mohammad Aref Marwan Kyyaly ; Supervised Hamdy Mahmoud Hassanein , Elshahat Ramadan , Mervat Elsayed

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Mohammad Aref Marwan Kyyaly , 2009Description: 130 Leaves : charts ; 30cmOther title:
  • تأثير طرق الزراعة على الخواص الكيميائية الحيوية لخميرة الخبز [Added title page title]
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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry Summary: 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
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.12.02.Ph.D.2009.Mo.E (Browse shelf(Opens below)) Not for loan 01010110051856000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.12.02.Ph.D.2009.Mo.E (Browse shelf(Opens below)) 51856.CD Not for loan 01020110051856000

Thesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry

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

Issued also as CD

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