The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation by Josip Baras, Maja Vukasinovic, Marica Rakin

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The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewers yeast autolysate by MILAN MAKSIMOVIC, MAJA VUKASINOVIC, JOSIP BARAS, MARICA RAKIN

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Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: effects of different enzymatic treatments on solid, protein and carbohydrate recovery by TATJANA VUKASINOVIC MILIC, MARICA RAKIN, SLAVICA SILER-MARINKOVIC

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Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation by Svetlana Nikolić, Dušanka Pejin, Marica Rakin, Vesna Vučurović, Ljiljana Mojović

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Progress in the production of bioethanol on starch-based feedstocks by Dragiša Savić, Maja Vukašinović, Svetlana Nikolić, Jelena Pejin, Marica Rakin, Siniša Markov, Dušanka Pejin, Ljiljana Mojović, Olgica Grujić

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