TY  - BOOK
AU  - Awad Abdelrahman Awad
AU  - Abdelrahman Abdelatti Ali , 
AU  - Mohamed Ahmed Abdelkhalek Azzam , 
TI  - Influence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage / 
PY  - 2011///
CY  - Cairo : 
PB  - Awad Abdelrahman Awad , 
KW  - Barley flour
KW  - mTG
KW  - Probiotic culture
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy; Issued also as CD
N2  - 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 )
UR  - http://172.23.153.220/th.pdf
ER  -