Handbook of dough fermentations
This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, ferment...
Bewaard in:
| Formaat: | Boek |
|---|---|
| Taal: | Undetermined |
| Gepubliceerd in: |
New York, NY.
Marcel Dekker
2003
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| Onderwerpen: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00914nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_98020 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 136.12 | ||
| 082 | |a 660.28449 | ||
| 082 | |b H236 | ||
| 245 | 0 | |a Handbook of dough fermentations | |
| 245 | 0 | |c Edited by Karel Kulp, Klaus Lorenz | |
| 260 | |a New York, NY. | ||
| 260 | |b Marcel Dekker | ||
| 260 | |c 2003 | ||
| 520 | |a This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. | ||
| 650 | |a Fermention,Biotechnology | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||