Using novel starters for improving functional properties of fermented dairy products /
Deiaa Eldin Abdelmonem Gadelrab Hassanein
Using novel starters for improving functional properties of fermented dairy products / استخدام بادئات حديثة لتحسين الخواص الوظيفية للمنتجات اللبنية المتخمرة Deiaa Eldin Abdelmonem Gadelrab Hassanein ; Supervised Olfat Sayed Mahmoud Barakat , Moawad Kamel Zahra , Gamal Ahmed Ibrahim - Cairo : Deiaa Eldin Abdelmonem Gadelrab Hassanein , 2011 - 144 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology
Starters play an important role in the manufacture of dairy products in terms of impact factor on the organoleptic and technological characteristics of the final product . Lactic acid bacteria ( LAB ) were isolated and characterized by using phenotypic ( cell morphology , Gram staining , physiological and biochemical tests ) and genotypic methods ( PCR )
Biofilm Domiati cheese Starter cultures
Using novel starters for improving functional properties of fermented dairy products / استخدام بادئات حديثة لتحسين الخواص الوظيفية للمنتجات اللبنية المتخمرة Deiaa Eldin Abdelmonem Gadelrab Hassanein ; Supervised Olfat Sayed Mahmoud Barakat , Moawad Kamel Zahra , Gamal Ahmed Ibrahim - Cairo : Deiaa Eldin Abdelmonem Gadelrab Hassanein , 2011 - 144 P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology
Starters play an important role in the manufacture of dairy products in terms of impact factor on the organoleptic and technological characteristics of the final product . Lactic acid bacteria ( LAB ) were isolated and characterized by using phenotypic ( cell morphology , Gram staining , physiological and biochemical tests ) and genotypic methods ( PCR )
Biofilm Domiati cheese Starter cultures