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Handbook of Dough Fermentations (Food Science and Technology)
Karel Kulp, Klaus Lorenz你有多喜欢这本书?
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"The 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 cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
年:
2003
出版:
1
出版社:
Marcel Dekker
语言:
english
页:
303
ISBN 10:
0824742648
ISBN 13:
9780824742645
系列:
Food Science and Technology 127
文件:
PDF, 2.27 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2003
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