UTILIZATION OF MICROBIAL EXOPOLYSACCHARIDES PRODUCED FROM SALTED WHEY IN LOW-FAT YOGHURT MAKING استخدام السكريات العديدة المنتجة ميكروبيا من الشرش المملح في صناعة الزبادي منخفض الدهن
Awad Abd El-Rahman Awad Soliman عوض عبد الرحمن عوض سليمان;
Abstract
ABSTRACT
Salted whey produced from the Egyptian Domiati cheese after supplementing of its carbohydrate and nitrogen sources was used for production of exopolysaccharides (EPSs) by Halomonas eurihalina F2-7 and Xanthomonas campestris pv. campest
Salted whey produced from the Egyptian Domiati cheese after supplementing of its carbohydrate and nitrogen sources was used for production of exopolysaccharides (EPSs) by Halomonas eurihalina F2-7 and Xanthomonas campestris pv. campest
Other data
| Title | UTILIZATION OF MICROBIAL EXOPOLYSACCHARIDES PRODUCED FROM SALTED WHEY IN LOW-FAT YOGHURT MAKING استخدام السكريات العديدة المنتجة ميكروبيا من الشرش المملح في صناعة الزبادي منخفض الدهن | Authors | Awad Abd El-Rahman Awad Soliman عوض عبد الرحمن عوض سليمان | Keywords | UTILIZATION OF MICROBIAL EXOPOLYSACCHARIDES PRODUCED FROM SALTED WHEY IN LOW-FAT YOGHURT MAKING استخدام السكريات العديدة المنتجة ميكروبيا من الشرش المملح في صناعة الزبادي منخفض الدهن | Issue Date | 2007 | Description | ABSTRACT Salted whey produced from the Egyptian Domiati cheese after supplementing of its carbohydrate and nitrogen sources was used for production of exopolysaccharides (EPSs) by Halomonas eurihalina F2-7 and Xanthomonas campestris pv. campest |
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