Handbook of Dough Fermentations (Food Science and Technology)
Karel Kulp, Klaus Lorenz
"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.
ক্যাটাগোরিগুলো:
সাল:
2003
সংস্করণ:
1
প্রকাশক:
Marcel Dekker
ভাষা:
english
পৃষ্ঠা:
303
ISBN 10:
0824742648
ISBN 13:
9780824742645
বইয়ের সিরিজ:
Food Science and Technology 127
ফাইল:
PDF, 2.27 MB
IPFS:
,
english, 2003
Amazon 
Barnes & Noble 
Bookshop.org
বুক স্টোর যোগ করতে চান? support@z-lib.do এ আমাদের সাথে যোগাযোগ করুন
File converter
অনুসন্ধানের আরো ফলাফল
More benefits 
প্রায়শই ব্যবহৃত পরিভাষা
সম্পর্কিত বইয়ের তালিকা
