Handbook of Dough Fermentations - Couverture rigide

9780824742645: Handbook of Dough Fermentations

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ISBN 10 : 0824742648 ISBN 13 : 9780824742645

Editeur : CRC Press Inc, 2003

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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.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l'auteur

Karel Kulp (Manhattan, Kansas, USA) (Edited by), Klaus Lorenz (Colorado State University, Fort Collins, Colorado, USA) (Edited by)

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: CRC Press Inc
Date d'�dition: 2003
Langue: anglais
ISBN 10: 0824742648
ISBN 13: 9780824742645
Reliure: Reli�
Nombre de pages: 328
�diteur: Kulp Karel, Lorenz Klaus J.
Coordonn�es du fabricant: non disponible
Personne responsable: non disponible

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Handbook of Dough Fermentations (Food Science and Technology)

Karel Kulp, et al

Edit� par CRC Press, 2003

ISBN 10 : 0824742648 ISBN 13 : 9780824742645

Ancien ou d'occasion Couverture rigide

Vendeur : Salish Sea Books, Bellingham, WA, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

Etat : Good. Good; Hardcover; Clean covers with minor edgewear; Unblemished textblock edges; Light handwriting to about 15 pages, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.3 lbs; Red & yellow covers with title in red lettering; 2003, CRC Press; 328 pages; "Handbook of Dough Fermentations (Food Science and Technology)," by Karel Kulp, et al. N� de r�f. du vendeur SKU-0736AC00510135

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Exp�dition �EUR 4,44
Exp�dition nationale�: Etats-Unis

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