00914nam a2200193Ia 4500 CTU_98020 210402s9999 xx 000 0 und d 136.12 660.28449 H236 Handbook of dough fermentations Edited by Karel Kulp, Klaus Lorenz New York, NY. Marcel Dekker 2003 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. Fermention,Biotechnology Minh Trung tâm Học liệu Trường Đại học Cần Thơ