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    Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology

    Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology by Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Seyyed Ali Yasini, Mohammad Hossein Azizi, Somayeh Mousavi Nodoushan

    Published 2019-06-01
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