Handbook of Dough Fermentations (Food Science and Technology)

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9780824742645: Handbook of Dough Fermentations (Food Science and Technology)
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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.

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Published by Taylor Francis Inc, United States (2003)
ISBN 10: 0824742648 ISBN 13: 9780824742645
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Book Description Taylor Francis Inc, United States, 2003. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69780824742645

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Published by Taylor Francis Inc, United States (2003)
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Book Description Taylor Francis Inc, United States, 2003. Hardback. Condition: New. New.. Language: English . Brand New Book. 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. Seller Inventory # AA69780824742645

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Published by CRC Press (2003)
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Book Description Taylor & Francis Inc. Hardback. Condition: new. BRAND NEW, Handbook of Dough Fermentation, Karel Kulp, Klaus J. Lorenz, 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. Seller Inventory # B9780824742645

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Karel Kulp (Editor), Klaus Lorenz (Editor)
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Book Description CRC Press, 2003. Hardcover. Condition: New. 1. Seller Inventory # DADAX0824742648

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Published by CRC Press (2003)
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Book Description CRC Press, 2003. Hardcover. Condition: New. book. Seller Inventory # M0824742648

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Published by Taylor Francis Inc, United States (2003)
ISBN 10: 0824742648 ISBN 13: 9780824742645
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Book Description Taylor Francis Inc, United States, 2003. Hardback. Condition: New. New.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Seller Inventory # BTE9780824742645

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