Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
Handbook of Dough Fermentations, EPUB eBook

Handbook of Dough Fermentations EPUB

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

EPUB

Download - Immediately Available
Please note: eBooks can only be purchased with a UK issued credit card and all our eBooks (ePub and PDF) are DRM protected.

Description

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.

Information

Save 10%

£250.00

£225.00

Download - Immediately Available
Add to Basket
Sign in to add to wishlist
 
Delivered to your inbox

to transfer to your device

eBook Help

Is this the right eBook for
my device? How do I download
this eBook? See help and FAQs pages

Information