Handbook of Dough Fermentations (Food Science and Technology)

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Price:
$275.00
By:
CRC Press
  • This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering 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.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664.7523
    EAN:
    9780824742645
    Edition:
    1
    ISBN:
    0824742648
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $209.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    328
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2003-05-20
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Handbook of Dough Fermentations (Food Science and Technology)
    Creator:
    Klaus Lorenz

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