The effect of supplement sour cream by addition L.casei on characteristics of sour cream during shelf life
| dc.contributor.author | Dawod, Heba | |
| dc.contributor.author | Shalabi, Mais | |
| dc.date.accessioned | 2021-07-25T08:04:59Z | |
| dc.date.available | 2021-07-25T08:04:59Z | |
| dc.date.issued | 2021-05-27 | |
| dc.description.abstract | It’s possible to supplement Lactobucillus casei in sour cream with maintain good viability of Lactobucillus casei during shelf life. In addition it meets the consumers’ acceptance. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/15923 | |
| dc.language.iso | en | en_US |
| dc.subject | sour cream , probiotics . | en_US |
| dc.supervisor | Mohammed Al-Tamimi | en_US |
| dc.title | The effect of supplement sour cream by addition L.casei on characteristics of sour cream during shelf life | en_US |
| dc.type | Graduation project | en_US |
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