| 000 | 01519cam a2200337 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030602.0 | ||
| 008 | 120312s2011 ua dh f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.13.04.M.Sc.2011.Du.W | ||
| 100 | 0 | _aDuha Mohamed Abuaesh | |
| 245 | 1 | 0 |
_aWhey protein as a food thickener / _cDuha Mohamed Abuaesh ; Supervised Shakinaz T. Elsheltawy , Ahmed Sherif Eissa |
| 246 | 1 | 5 | _aدراسة بروتينات شرش اللبن كمغلظ قوام غذائى |
| 260 |
_aCairo : _bDuha Mohamed Abuaesh , _c2011 |
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| 300 |
_a119 P. : _bcharts , facsimiles ; _c30cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Engineering - Department of Chemical Engineering | ||
| 520 | _aThe aim of this work was to study the possibility to obtain whey protein - based thickeners . Disperions of whey protein isolates powder were polymerized via thermal treatment at 80 {u00BA}C for 1 hr at two pH values : 3 and 7 , at different protein and salt concentrations . Gel point was determined and steady shear viscosity was measured | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aFood thickener | |
| 653 | 4 | _aGel point | |
| 653 | 4 | _aWhey protein isolate | |
| 700 | 0 |
_aAhmed Sherif Eissa , _eSupervisor |
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| 700 | 0 |
_aShakinaz Taha Elsheltawy , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c37815 _d37815 |
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