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(Ebook) Handbook of Dough Fermentations (Food Science and Technology) by Karel Kulp, Klaus Lorenz ISBN 9780824742645, 0824742648

  • SKU: EBN-1839950
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Instant download (eBook) Handbook of Dough Fermentations (Food Science and Technology) after payment.
Authors:Karel Kulp, Klaus Lorenz
Pages:303 pages.
Year:2003
Editon:1
Publisher:Marcel Dekker
Language:english
File Size:2.27 MB
Format:pdf
ISBNS:9780824742645, 0824742648
Categories: Ebooks

Product desciption

(Ebook) Handbook of Dough Fermentations (Food Science and Technology) by Karel Kulp, Klaus Lorenz ISBN 9780824742645, 0824742648

"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.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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