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Applied Food Biotechnology
سال:2016 - دوره:3 - شماره:4
Antioxidant, Antibacterial And Color Analysis Of Garlic Fermented In Kombucha And Red Grape Vinegar
- صفحه:246-252
Bio-Processing Of Agro-Industrial Wastes For Production Of Food-Grade Enzymes: Progress And Prospects
- صفحه:208-227
Biotechnology: Two Decades Of Experimentation With Genetically Modified Foods
- صفحه:228-235
Characterization Of Probiotic Fermented Milk Prepared By Different Inoculation Size Of Mesophilic And Thermophilic Lactic Acid Bacteria
- صفحه:276-282
Comparison Of Antioxidant And Antibacterial Activities Of Free And Encapsulated Garlic Oil With Beta-Cyclodextrin
- صفحه:254-268
Isolation And Identification Of Alicyclobacillus With High Dipicolinic Acid And Heat Resistant Proteins From Mango Juice
- صفحه:270-274
Optimization Of Protease Production By Psychrotrophic Rheinheimera Sp. With Response Surface Methodology
- صفحه:236-245
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