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 principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented ...
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Formato PDF ● Páginas 328 ● ISBN 9780203911884 ● Editor Karel Kulp & Klaus Lorenz ● Editorial CRC Press ● Publicado 2003 ● Descargable 6 veces ● Divisa EUR ● ID 2300288 ● Protección de copia Adobe DRM
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