SHAKOURI, Behnaz; BABAEIPOUR, Valiollah; MASHREGHI, Mansour. Increasing Protein Content of Tomato Pomace using Solid-State Fermentation with Industrial Bakery Yeasts: Increasing the protein content of tomato pulp by solid-state fermentation . Applied Food Biotechnology, [S. l.], v. 10, n. 1, p. 47–59, 2023. DOI: 10.22037/afb.v10i1.39916. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/39916. Acesso em: 18 jul. 2026.