MOLLAKHALILI MEYBODI, N.; MORTAZAVIAN, A. M.; MIRMOGHTADAIE, L.; HOSSEINI, S. M.; YASINI, S. A.; AZIZI, M. H.; MOUSAVI NODOUSHAN, S. Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology. Applied Food Biotechnology, [S. l.], v. 6, n. 3, p. 151–164, 2019. DOI: 10.22037/afb.v6i3.24359. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/24359. Acesso em: 14 apr. 2024.