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Vol 7, No 1 (2020)



Table of Contents

Original Article

Specific Gaseous Conditions Significantly Improve Lactobacillus casei and Escherichia coli Survival to Freeze Drying and Rehydration PDF XML
Aurore Bodzen, Cyril Iaconelli, Alexandre Charriau, Sebastien Dupont, Laurent Beney, Patrick Gervais 1-9
Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells PDF XML
Samira Beikzadeh, Saeedeh Shojaee-Aliabadi, Elahe Dadkhodazade, Zhaleh Sheidaei, Abdol-Samad Abedi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini 11-20
Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours PDF XML
Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante, Federica Nigro, Dana Salameh, Paola Schiattarella, Concetta Schioppa, Andrea Budelli, Roberto Nigro 21-30
Effects of Soluble Soybean Polysaccharides on Properties of Kefir Produced from Cow and Buffalo Milks PDF XML
Mehdi Ghasabnezhad, Mohammad Hojjati, Hossein Jooyandeh 31-40
L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter PDF XML
Sepideh Alizad Derakhshi Azar, Iran Alemzadeh 41-48
Molecular Study of the Phytase Gene in Lactic Acid Bacteria Isolated from Ogi and Kunun-Zaki, African Fermented Cereal Gruel and Beverage PDF XML
Gbemisola Onipede, Bukola Aremu, Abiodun Sanni, Olubukola Babalola 49-60