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Author Details

Mortazavian, Amir Mohammad, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

  • Vol 6, No 3 (2019): Summer - Original Article
    Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology
    Abstract  PDF