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...
Сохранить в:
| Главные авторы: | , |
|---|---|
| Формат: | |
| Язык: | English |
| Опубликовано: |
Marcel Dekker
2011
|
| Предметы: | |
| Online-ссылка: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25589 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|