Yovita S P Rahardjo1, Johannes Tramper, Arjen Rinzema
1Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands. Yovita.Rahardjo@wur.nl
Mathematical models are crucial for understanding solid-state fermentation (SSF) processes. Current models are insufficient, failing to capture key phenomena influencing product characteristics and yield.
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