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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| Autori principali: | , |
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| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
Marcel Dekker
2011
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| Soggetti: | |
| Accesso online: | 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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