%0 Journal Article
%T 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
%A بهناز شکوری
%A  ولی اله بابائی پور
%A  Mashreghi, Mansour
%J Applied Food Biotechnology
%@ 2345-5357
%D 2023