Handbook of dough fermentations

QR Code

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...

Description complète

Enregistré dans:

Détails bibliographiques
Format:	Livre
Langue:	Undetermined
Publié:	New York, NY. Marcel Dekker 2003
Sujets:	Fermention,Biotechnology
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Documents similaires

Handbook of dough fermentations
par: Kulp, Karel, et autres
Publié: (2011)

Batch fermentation :
par: Cinar, Ali
Publié: (2003)

Microbiology of food fermentations
par: Pederson, Carl S.
Publié: (1979)

Fermentation microbiology and biotechnology
par: Mishra, Vikas
Publié: (2019)

Microbiology and technology of fermented foods
par: Hutkins, Robert W.
Publié: (2006)

Công nghệ sinh học
par: Nguyễn, Như Hiền
Publié: (2007)

Industrialization of indigenous fermented foods
Publié: (2004)

Công nghệ vi sinh
par: Nguyễn, Đức Lượng
Publié: (2003)

Công nghệ vi sinh vật; T3
par: Nguyễn Đức Lượng
Publié: (1996)

Công nghệ vi sinh học
par: Lương Đức Phẩm
Publié: (1998)

Bài giảng vi sinh vật học trong chăn nuôi
par: Lưu, Hữu Mãnh
Publié: (2000)

Công nghệ vi sinh
par: Nguyễn, Đức Lượng
Publié: (2002)

Thí nghiệm vi sinh vật học thực phẩm
par: Lê, Văn Việt Mẫn
Publié: (2006)

Công nghệ vi sinh vật
par: Nguyễn, Đức Lượng
Publié: (2000)

Brewing yeast and fermentation
par: Boulton, Chris
Publié: (2001)

Handbook of fermented meat and poultry
Publié: (2008)

Biochemical and industrial aspects of fermentation
par: Sakaguchi, K.
Publié: (1971)

Novel Food Fermentation Technologies
Publié: (2016)

Handbook of fermented functional foods
Publié: (2003)

Bacteriophage ecology in commercial sauerkraut fermentations /

Fermented beverage production
par: Lea, Andrew G. H.
Publié: (2003)

Fermented milks
Publié: (2006)

Rheological behavior of fermentation broths in antibiotic industry /

Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts : A review/
par: Suva, Silvio S.

Post-fermentation and -distillation technology : stabilization, aging, and spoilage
Publié: (2018)

Fermentation and biochemical engineering handbook : principles, process design, and equipment
Publié: (2014)

Beta-cyclodextrin production by simultaneous fermentation and cyclization /
par: Lima, Heron O. S.

Handbook of plant-based fermented food and beverage technology
Publié: (2012)

Handbook of animal-based fermented food and beverage technology
Publié: (2012)

Công nghệ vi sinh ứng dụng
par: Trần Minh Tâm
Publié: (2000)

Cơ sở sinh học vi sinh vật
par: Nguyễn Thành Đạt
Publié: (1999)

Cơ sở sinh học vi sinh vật
par: Nguyễn Thành Đạt
Publié: (2001)

Công nghệ lên men các chất kháng sinh
par: Nguyễn, Văn Cách
Publié: (2004)

Fermentation processes engineering in the food industry
par: Bamforth, Charles W.
Publié: (2013)

Making dough :
par: Kazanjian, Kirk
Publié: (2004)

Making dough :
par: Kazanjian, Kirk
Publié: (2004)

Applications of biotechnology to traditional fermented foods :
Publié: (1992)

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
par: Nguyễn, Thị Thanh Tịnh, et autres
Publié: (2025)

Potassium acetate by fermentation with Clostridium thermoaceticum /
par: Shah, Minish M.

Formate-dependent growth and homoacetogenic fermentation by a bacterium from human feces : Description of bryantella formatexigens gen. nov., sp. nov. /