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Applied Food Biotechnology
سال:2019 - دوره:6 - شماره:3
Assessment Of Phenolic Contents And Antioxidant And Antibacterial Activities Of Extracts From Four Varieties Of Iranian Date Palm (Phoenix Dactylifera L.) Seeds
- صفحه:173-184
Effects Of Microbial Transglutaminase And Fermentation Type On Improvement Of Lysine Availability In Wheat Bread: A Response Surface Methodology
- صفحه:151-164
Immobilization Of Phytase Producing Probiotics In Shrimp Chitosan Cross-Linked By Zinc Oxide Nanoparticles And Assay Its Antibacterial Activity
- صفحه:139-150
Investigation Of Iranian Traditional Drink (Doogh) Characteristics Prepared From Camel Milk Containing Lactobacillus Acidophilus La-5
- صفحه:185-192
Lactic Fermentation Of Cereal Flour: Feasibility Tests On Rice, Oat And Wheat
- صفحه:165-172
Optimization Of Vinegar Production From Nipa (Nypa Fruticans Wurmb.) Sap Using Surface Culture Fermentation Process
- صفحه:193-200
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