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Technological innovations in processing of fermented foods an overview

Mishra S.S., Ray R.C., Panda S.K., Montet D.. 2017. In : Ray Ramesh C. (ed.), Montet Didier (ed.). Fermented foods. Part II: Technological interventions. Boca Raton : CRC Press, p. 21-45. (Food Biology Series).

DOI: 10.1201/9781315205359-2

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