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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2023-10-01 - Publisher: Elsevier
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fe
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: 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: 0
Pages: 0
Type: BOOK - Published: 2024-05-29 - Publisher: Springer
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. T
Language: en
Pages: 492
Pages: 492
Type: BOOK - Published: - Publisher: Springer Nature