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Mollakhalili Meybodi N, Mortazavian AM, Mirmoghtadaie L, Hosseini SM, Yasini SA, Azizi MH, Mousavi Nodoushan S. Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology. Appl Food Biotechnol [Internet]. 2019 Jun. 26 [cited 2024 Feb. 23];6(3):151-64. Available from: https://journals.sbmu.ac.ir/afb/article/view/24359