Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage / Awad Abdelrahman Awad ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam

By:

Awad Abdelrahman Awad

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Cairo : Awad Abdelrahman Awad , 2011Description: 180 P. : charts ; 25cmOther title:

تأثير إنزيم الترانس جلوتامينيز على نشاط بعض سلالات بكتريا حمض اللاكتيك وخواص مشروب اللبن المتخمر المدعم بالحبوب [Added title page title]

Subject(s):

Online resources:

Click here to access online

Available additional physical forms:

Issued also as CD

Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: The aims of this study were to : a) develop a new fat free probiotic fermented dairy product rich with health barley components, b) improving of its therapeutic, functional, physical, structure and keeping quality properties . Three products were made from cows' skim milk supplemented with 10 % sucrose and 4 - 6 % barley flour then fermented with one of three probiotic cultures tested ( L. acidophilus NCDC - 14, L. casei NCDC - 279 and L. rhammosus NCDC - 18 )

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.Ph.D.2011.Aw.I (Browse shelf(Opens below))		Not for loan	01010110056190000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.Ph.D.2011.Aw.I (Browse shelf(Opens below))	56190.CD	Not for loan	01020110056190000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy

The aims of this study were to : a) develop a new fat free probiotic fermented dairy product rich with health barley components, b) improving of its therapeutic, functional, physical, structure and keeping quality properties . Three products were made from cows' skim milk supplemented with 10 % sucrose and 4 - 6 % barley flour then fermented with one of three probiotic cultures tested ( L. acidophilus NCDC - 14, L. casei NCDC - 279 and L. rhammosus NCDC - 18 )

Issued also as CD

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer