Awad Abdelrahman Awad <br/><br/>
Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage /  
 تأثير إنزيم الترانس جلوتامينيز على نشاط بعض سلالات بكتريا حمض اللاكتيك وخواص مشروب اللبن المتخمر المدعم بالحبوب 
Awad Abdelrahman Awad ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam 
 - Cairo :   Awad Abdelrahman Awad ,   2011 
 - 180 P. :   charts ;   25cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy 
<br/><br/> 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 ) 
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<br/><br/><label>Subjects--Index Terms: </label>Barley flour  mTG  Probiotic culture