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production
waste utilization
yeast
single cell protein
lactic acid
fermented foods
probiotic and prebiotic
probiotic
prebiotic
beer production
beer
rum production
rum
vodka production
vodka
whisky production
whisky
wine production
wine
foods
functional
functional food
preservative
bio
overview
biopreservatives
saccharomyces cervisae
bread
production technology of bread
bacterial
algae
punjabi university
food regulations
fruits and vegetables waste utilization
cell technology
immobilized cell technology
microbial flavors
microbial flavors production
microbial colors
high fructose syrup
maltose syrup production
high fructose syrup and maltose syrup
invert syrup
glucose syrup
glucose syrup and invert syrup production
kefir
yoghurt
kefir production
yoghurt and
indian fermented foods
cream
culture dairy
culture dairy and cream
cheese
cheese production
lactic acid fermented foods
lactic acid production
citric acid
citric acid production
vinegar
vinegar production
fungal
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