Handbook Of Dough Fermentations
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Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 328
Pages: 328
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2023-04-24 - Publisher: Springer Nature
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as
Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
