Handbook of Dough Fermentations Karel Kulp

ISBN: 9780824742645

Published: May 20th 2003


328 pages


Handbook of Dough Fermentations  by  Karel Kulp

Handbook of Dough Fermentations by Karel Kulp
May 20th 2003 | Hardcover | PDF, EPUB, FB2, DjVu, talking book, mp3, RTF | 328 pages | ISBN: 9780824742645 | 7.52 Mb

This reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries, offering in-depth discussion of 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.

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