Optimization of Soybean Fermentation for Nutritional Food Ingredients
Optimization of Soybean Fermentation for Nutritional Food Ingredients
BRANDONISIO, JACQUELINE IRENE
2023/2024
Abstract
Optimization of Soybean Fermentation for Nutritional Food IngredientsFile in questo prodotto:
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Utilizza questo identificativo per citare o creare un link a questo documento:
https://hdl.handle.net/20.500.12608/78678