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...
Enregistré dans:
| Format: | Livre |
|---|---|
| Langue: | Undetermined |
| Publié: |
New York, NY.
Marcel Dekker
2003
|
| Sujets: | |
| 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 |
|---|
Soyez le premier à ajouter un commentaire!