Handbook of dough fermentations
The Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological pri...
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| Hlavní autoři: | , |
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| Médium: | Kniha |
| Jazyk: | English |
| Vydáno: |
Marcel Dekker
2011
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| Témata: | |
| On-line přístup: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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