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Fermentation Technology
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Fermentation Technology
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Volume 12, Issue 1 (2023)

Commentary

A Detailed Description of Vinegar

DOI: 10.4172/2167-7972.23.12.157

Opinion Article

A Short Description of Orange Wine

DOI: 10.4172/2167-7972.23.12.158

Commentary

Benefits of Fermented Foods on Gut Health

DOI: 10.4172/2167-7972.23.12.159

Perspective

Biochemistry Involved in Dadawa Fermentation

DOI: 10.4172/2167-7972.23.12.160

Short Communication

Advantages, Disadvantages and Applications of Fed Batch Fermentation

DOI: 10.4172/2167-7972.23.12.161

Perspective

The Art of Bread Baking: Exploring Ingredients, Equipment and Techniques for Homemade Bread

DOI: 10.4172/2167-7972.23.12.162

Commentary

Unlocking the Science of Ethanol Fermentation: From Alcoholic Beverages to Sustainable Biofuels

DOI: 10.4172/2167-7972.23.12.163

Short Communication

Fermentation Efficiency and Quality in Wheat Products

DOI: 10.4172/2167-7972.23.12.164

Commentary Article

Submerged Fermentation: The Versatile Process for Industrial Biotechnology

DOI: 10.4172/2167-7972.23.12.165

Opinion Article

Exploring Sucrose Fermentation: Microorganisms, Biochemical Pathways, and Applications

DOI: 10.4172/2167-7972.23.12.166