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    Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

    Published 2025-01-01
    “…Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.…”
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