[PDF.09ki] Handbook of Dough Fermentations (Food Science and Technology)

Handbook of Dough Fermentations (Food Science and Technology)

[PDF.vh33] Handbook of Dough Fermentations (Food Science and Technology)

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 | #1752561 in Books |  CRC Press |  2003-05-20 | Original language:English | PDF # 1 |  9.00 x6.00 x.75l,1.26 | File type: PDF | 328 pages

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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...

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