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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Библиографические подробности
Формат:	‌
Язык:	Undetermined
Опубликовано:	New York, NY. Marcel Dekker 2003
Предметы:	Fermention,Biotechnology
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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