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Author Details

Yasini, Seyyed Ali, Department of Food Science and Technology, Department of Food Science, Islamic Azad University, Yazd, 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