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In recent years, Controlled fermentation is most commonly applied during the wet processing stage, replacing spontaneous microbial activity with specific starter cultures to ensure consistent mucilage removal and flavor formation

[DOI] [PubMed] [Google Scholar] 15.Bhalla P, Dhawan DK

doi: 10.17576/jsm-2021-5007-12 137 Di FranciaRCrisciSDe MonacoACafieroCReAIaccarinoGet al

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