Shakouri, B. ., Babaeipour, V. and Mashreghi, M. . (2023) “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, 10(1), pp. 47–59. doi: 10.22037/afb.v10i1.39916.