USING NOVEL STARTERS FOR IMPROVING FUNCTIONAL PROPERTIES OF FERMENTED DAIRY PRODUCTS
DEIAAELDIN ABDELMONEM GADELRAB HASSANEIN;
Abstract
ABSTRACT
Starters play an important role in the manufacture of dairy products in terms of impact factor on
the organoleptic and technological characteristics of the final product. Lactic acid bacteria (LAB) were
isolated and characterized by using phenoty
Starters play an important role in the manufacture of dairy products in terms of impact factor on
the organoleptic and technological characteristics of the final product. Lactic acid bacteria (LAB) were
isolated and characterized by using phenoty
Other data
| Title | USING NOVEL STARTERS FOR IMPROVING FUNCTIONAL PROPERTIES OF FERMENTED DAIRY PRODUCTS | Other Titles | استخدام بادئات حديثة لتحسين الخواص الوظيفية للمنتجات اللبنية المتخمرة | Authors | DEIAAELDIN ABDELMONEM GADELRAB HASSANEIN | Keywords | USING NOVEL STARTERS FOR IMPROVING FUNCTIONAL PROPERTIES OF FERMENTED DAIRY PRODUCTS | Issue Date | 2011 | Description | ABSTRACT Starters play an important role in the manufacture of dairy products in terms of impact factor on the organoleptic and technological characteristics of the final product. Lactic acid bacteria (LAB) were isolated and characterized by using phenoty |
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