Handbook of dough fermentations
Éditeur :
Taylor & Francis Inc
ISBN :
9780824742645
Date de publication :
20 mai 2003
Dimensions :
22,9 x 15,2 cm
Poids :
589 g
Langue :
Anglais
Pays d'origine :
USA
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