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Search - Applications of Biotechnology in Traditional Fermented Foods
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Applications of Biotechnology in Traditional Fermented Foods Author: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. — Althoug... more »
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