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Handbook of Dough Fermentations

Pdf Handbook of Dough Fermentations
Genre Technology & Engineering
Author Karel Kulp,Klaus Lorenz
Isbn 9780203911884
File size 1542 kb
Year 2003-05-20
Pages 328
Language English
File format PDF

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Summary

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,

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