An innovative approach to food fortification using baker’s yeast by T. V. Yuraskina, E. N. Sokolova, N. A. Fursova, E. M. Serba

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Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies by I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. M. Serba, N. G. Mashentseva

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Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort by E. M. Serba, E. R. Kryuchkova, L. V. Rimareva, M. B. Overchenko, N. I. Ignatova, S. V. Pavlenko

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Extrusion of rice grits with lingonberry pomace hydrolysate: moisture content and characteristics of the extrudate by A. Yu. Sharikov, V. V. Ivanov, M. V. Amelyakina, E. N. Sokolova, V. V. Ionov, E. M. Serba

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Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake by E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko

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