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Applied Food Biotechnology
سال:2020 - دوره:7 - شماره:1
Comparison Of Properties Of Breads Enriched With Omega-3 Oil Encapsulated In Β-Glucan And Saccharomyces Cerevisiae Yeast Cells
- صفحه:11-20
Effects Of Soluble Soybean Polysaccharides On Properties Of Kefir Produced From Cow And Buffalo Milks
- صفحه:31-40
Effects Of The Glucose Addition During Lactic Fermentation Of Rice, Oat And Wheat Flours
- صفحه:21-30
L-Sorbose Production By Gluconobacter Oxydans Using Submerged Fermentation In A Bench Scale Fermenter
- صفحه:41-48
Molecular Study Of The Phytase Gene In Lactic Acid Bacteria Isolated From Ogi And Kunun-Zaki, African Fermented Cereal Gruel And Beverage
- صفحه:49-60
Specific Gaseous Conditions Significantly Improve Lactobacillus Casei And Escherichia Coli Survival To Freeze Drying And Rehydration
- صفحه:1-9
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