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Applied Food Biotechnology
سال:2016 - دوره:3 - شماره:1
Comparison Of Bacterial Cellulose Production Among Different Strains And Fermented Media
- صفحه:35-41
Effect Of Polymer Concentration And Acidification Time On Olive Oil Microcapsules Obtained By Complex Coacervation
- صفحه:53-58
Effect Of Refrigerated Storage On Sensory Properties And Viability Of Probiotic In Grape Drink
- صفحه:59-62
In Vitro Characterization Of Lactococcus Lactis Strains Isolated From Iranian Traditional Dairy Products As A Potential Probiotic
- صفحه:43-51
Optimization Of Phospholipase A1 Immobilization On Plasma Surface Modified Chitosan Nanofibrous Mat
- صفحه:25-34
Optimization Of Xanthan Gum Production From Grape Juice Concentrate Using Plackett-Burman Design And Response Surface Methodology
- صفحه:15-23
Overview Of Systems And Techniques For Surface Display Of Recombinant Proteins In Yeast S. Cerevisiae
- صفحه:3-14
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