Handbook of dough fermentations

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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...

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Đã lưu trong:

Sonraí Bibleagrafaíochta
Formáid:	Leabhar
Teanga:	Undetermined
Foilsithe:	New York, NY. Marcel Dekker 2003
Ábhair:	Fermention,Biotechnology
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

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

Míreanna Comhchosúla

Handbook of dough fermentations
le: Kulp, Karel, et al.
Foilsithe: (2011)

Batch fermentation :
le: Cinar, Ali
Foilsithe: (2003)

Microbiology of food fermentations
le: Pederson, Carl S.
Foilsithe: (1979)

Fermentation microbiology and biotechnology
le: Mishra, Vikas
Foilsithe: (2019)

Microbiology and technology of fermented foods
le: Hutkins, Robert W.
Foilsithe: (2006)

Công nghệ sinh học
le: Nguyễn, Như Hiền
Foilsithe: (2007)

Industrialization of indigenous fermented foods
Foilsithe: (2004)

Công nghệ vi sinh
le: Nguyễn, Đức Lượng
Foilsithe: (2003)

Công nghệ vi sinh vật; T3
le: Nguyễn Đức Lượng
Foilsithe: (1996)

Công nghệ vi sinh học
le: Lương Đức Phẩm
Foilsithe: (1998)

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

Công nghệ vi sinh
le: Nguyễn, Đức Lượng
Foilsithe: (2002)

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

Công nghệ vi sinh vật
le: Nguyễn, Đức Lượng
Foilsithe: (2000)

Brewing yeast and fermentation
le: Boulton, Chris
Foilsithe: (2001)

Handbook of fermented meat and poultry
Foilsithe: (2008)

Biochemical and industrial aspects of fermentation
le: Sakaguchi, K.
Foilsithe: (1971)

Novel Food Fermentation Technologies
Foilsithe: (2016)

Handbook of fermented functional foods
Foilsithe: (2003)

Bacteriophage ecology in commercial sauerkraut fermentations /

Fermented beverage production
le: Lea, Andrew G. H.
Foilsithe: (2003)

Fermented milks
Foilsithe: (2006)

Rheological behavior of fermentation broths in antibiotic industry /

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

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

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

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

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

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

Công nghệ vi sinh ứng dụng
le: Trần Minh Tâm
Foilsithe: (2000)

Cơ sở sinh học vi sinh vật
le: Nguyễn Thành Đạt
Foilsithe: (1999)

Cơ sở sinh học vi sinh vật
le: Nguyễn Thành Đạt
Foilsithe: (2001)

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

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

Making dough :
le: Kazanjian, Kirk
Foilsithe: (2004)

Making dough :
le: Kazanjian, Kirk
Foilsithe: (2004)

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

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
le: Nguyễn, Thị Thanh Tịnh, et al.
Foilsithe: (2025)

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

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