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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| フォーマット: | 図書 |
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| 言語: | Undetermined |
| 出版事項: |
New York, NY.
Marcel Dekker
2003
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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