IMPROVEMENT OF BAKER’S YEAST CHARACTERISTICS BY MUTATION AND GROWTH FACTORS
HEBA SAYED MOHAMED MOSTAFA;
Abstract
ABSTRACT
In an attempt to improve the quality characteristics of baker's yeast, two methods were used: optimization of the growth conditions and mutation. For this purpose, four strains of Saccharomyces cerevisiae i.e. Y-2034, Y-2072, Y-2073, and commerc
In an attempt to improve the quality characteristics of baker's yeast, two methods were used: optimization of the growth conditions and mutation. For this purpose, four strains of Saccharomyces cerevisiae i.e. Y-2034, Y-2072, Y-2073, and commerc
Other data
| Title | IMPROVEMENT OF BAKER’S YEAST CHARACTERISTICS BY MUTATION AND GROWTH FACTORS | Other Titles | تحسين صفات خميرة الخباز باستخدام التطفير و عوامل النمو | Authors | HEBA SAYED MOHAMED MOSTAFA | Keywords | IMPROVEMENT OF BAKER’S YEAST CHARACTERISTICS BY MUTATION AND GROWTH FACTORS | Issue Date | 2010 | Description | ABSTRACT In an attempt to improve the quality characteristics of baker's yeast, two methods were used: optimization of the growth conditions and mutation. For this purpose, four strains of Saccharomyces cerevisiae i.e. Y-2034, Y-2072, Y-2073, and commerc |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 100943r3599.pdf | 184.54 kB | Adobe PDF | View/Open |
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