| 000 | 01869cam a2200337 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030511.0 | ||
| 008 | 111025s2011 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.07.Ph.D.2011.Aw.I | ||
| 100 | 0 | _aAwad Abdelrahman Awad | |
| 245 | 1 | 0 |
_aInfluence of transglutaminase on activity of some lactic acid bacteria strains and properties of cereal - rich fermented dairy beverage / _cAwad Abdelrahman Awad ; Supervised Abdelrahman Abdelatti Ali , Mohamed Ahmed Abdelkhalek Azzam |
| 246 | 1 | 5 | _aتأثير إنزيم الترانس جلوتامينيز على نشاط بعض سلالات بكتريا حمض اللاكتيك وخواص مشروب اللبن المتخمر المدعم بالحبوب |
| 260 |
_aCairo : _bAwad Abdelrahman Awad , _c2011 |
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| 300 |
_a180 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy | ||
| 520 | _aThe 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 ) | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aBarley flour | |
| 653 | 4 | _amTG | |
| 653 | 4 | _aProbiotic culture | |
| 700 | 0 |
_aAbdelrahman Abdelatti Ali , _eSupervisor |
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| 700 | 0 |
_aMohamed Ahmed Abdelkhalek Azzam , _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 |
_c35996 _d35996 |
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