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| 003 | EG-GiCUC | ||
| 005 | 20250223025939.0 | ||
| 008 | 091017s2009 ua d f m 000 0 eng d | ||
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_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.12.02.Ph.D.2009.Mo.E | ||
| 100 | 0 | _aMohammad Aref Marwan Kyyaly | |
| 245 | 1 | 0 |
_aEffect of culturing methods on biochemical characters of baker's yeast / _cMohammad Aref Marwan Kyyaly ; Supervised Hamdy Mahmoud Hassanein , Elshahat Ramadan , Mervat Elsayed |
| 246 | 1 | 5 | _aتأثير طرق الزراعة على الخواص الكيميائية الحيوية لخميرة الخبز |
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_aCairo : _bMohammad Aref Marwan Kyyaly , _c2009 |
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| 300 |
_a130 Leaves : _bcharts ; _c30cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry | ||
| 520 | _aSeven 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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aBaker's yeast quality | |
| 653 | 4 | _aContinuous cultivation | |
| 653 | 4 | _aStress | |
| 700 | 0 |
_aElshahat Ramadan , _eSupervisor |
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| 700 | 0 |
_aHamdy Mahmoud Hassanein , _eSupervisor |
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| 700 | 0 |
_aMervat Elsayed , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 902 | _a1 | ||
| 905 |
_aMustafa _eRevisor |
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| 905 |
_aSamia _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c24118 _d24118 |
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