Gibberellic Acid (GA3) Productions from Regular Dry Bakery Yeast (Saccharomyces Cerevisiae)

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DC Field	Value	Language
dc.contributor.author	Tawfiq, Arwa A.	-
dc.contributor.author	Al-Shaheen, Mustafa R.	-
dc.contributor.author	Al-ani, Mukhalad H.I.	-
dc.date.accessioned	2022-10-27T08:23:20Z	-
dc.date.available	2022-10-27T08:23:20Z	-
dc.date.issued	2018	-
dc.identifier.issn	1&2	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/7150	-
dc.description.abstract	This study tested the viability of yeast to produce of growth regulators, including Gibberellic acid form of free and linked. The results showed the possibility of producing Gibberellic acid by using regular yeast bread quantities appropriate and economically viable,was shown in the results.	en_US
dc.language.iso	other	en_US
dc.publisher	Journal of Advanced Research in Applied Chemistry & Chemical Engineering	en_US
dc.subject	Gibberellic acid, Regular dry bakery yeast, Saccharomyces cerevisiae	en_US
dc.title	Gibberellic Acid (GA3) Productions from Regular Dry Bakery Yeast (Saccharomyces Cerevisiae)	en_US
dc.type	Article	en_US
Appears in Collections:	قسم البستنة وهندسة الحدائق

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