Abstract
With the rapid increase in world population, the need to find ways of satisfying hunger becomes more urgent, almost day by day. Therefore, food technology becomes a more and more important discipline as the urgency increases.
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Vijayalakshmi, G., Lonsane, B.K., Krishnaiah, M.M. (1997). Yeasts in Food Fermentations and Therapeutics. In: Spencer, J.F.T., Spencer, D.M. (eds) Yeasts in Natural and Artificial Habitats. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03370-8_16
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DOI: https://doi.org/10.1007/978-3-662-03370-8_16
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