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Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics
 
 

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Journal: Foods, 2025
Volume: 14
Number: 4131

Article: Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes
Authors: by Rafaela Santos, Beatriz Parente, Mariana Mota, Anabela Raymundo and Catarina Prista
Link: https://www.mdpi.com/2304-8158/14/23/4131

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