An innovative approach to food fortification using baker’s yeast

An innovative approach to food fortification using baker’s yeast

Currently, the problem of deficiency of macro- and micronutrients in the diet of the population remains relevant. One of the promising areas for solving this problem is the development of methods for the production of domestic food ingredients with the aim of creating food products fortified with mi...

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Bibliographic Details
Main Authors: T. V. Yuraskina, E. N. Sokolova, N. A. Fursova, E. M. Serba
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-01-01
Series:Пищевые системы
Subjects:
baker’s yeast
trace elements
food ingredients
saccharomyces cerevisiae
Online Access:https://www.fsjour.com/jour/article/view/348
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