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Vol 6, No 3 (2019)

Summer

ISSUE XML

Table of Contents

Original Article

Immobilization of Phytase Producing Probiotics in Shrimp Chitosan Cross-linked by Zinc Oxide Nanoparticles and Assay its Antibacterial Activity PDF XML
Narges Chatraei, Giti Emtiazi 139-150
Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology PDF XML
Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Seyyed Ali Yasini, Mohammad Hossein Azizi, Somayeh Mousavi Nodoushan 151-164
Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat PDF XML
Marianna Gallo, Federica Nigro, Francesca Passannanti, Dana Salameh, Paola Schiattarella, Andrea Budelli, Roberto Nigro 165-172
Assessment of Phenolic Contents and Antioxidant and Antibacterial Activities of Extracts from Four Varieties of Iranian Date Palm (Phoenix dactylifera L.) Seeds PDF XML
Ramin Radfar, Mehdi Farhoodi, Ismail Ghasemi, Amin Mousavi Khaneghah, Farzaneh Shahraz, Hedayat Hosseini 173-184
Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5 PDF XML
Zohreh Didar 185-192
Optimization of Vinegar Production from Nipa (Nypa fruticans Wurmb.) Sap Using Surface Culture Fermentation Process PDF XML
Pramuan Saithong, Supachai Nitipan, Jirawut Permpool 193-200