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Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 328
Pages: 328
Type: BOOK - Published: 2003-05-20 - Publisher: CRC Press
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2023-04-24 - Publisher: Springer Nature
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Language: en
Pages: 48
Pages: 48
Type: BOOK - Published: 2017-05-09 - Publisher:
This mini guide helps the home baker to get an overview of the sourdough fermentation process, as well as to begin to use Warwick Quinton's own unique sourdough