Ramesh C. Ray
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Microorganisms and Fermentation of Traditional Foods (Food Biology Series)
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Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering (Applied Biotechnology Reviews)
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Plantation Crop Wastes: Valorization for Economic Sustainability (Waste as a Resource)
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Bioethanol Production from Food Crops: Sustainable Sources, Interventions, and Challenges
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Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)
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Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches
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Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews)
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