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Mollakhalili Meybodi, N., Mortazavian, A.M., Mirmoghtadaie, L., Hosseini, S.M., Yasini, S.A., Azizi, M.H. and Mousavi Nodoushan, S. 2019. Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology. Applied Food Biotechnology. 6, 3 (Jun. 2019), 151-164. DOI:https://doi.org/10.22037/afb.v6i3.24359.