Handbook of Dough Fermentations

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Handbook of Dough Fermentations

Handbook of Dough Fermentations

Karel Kulp and Klaus Lorenz (eds.)

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श्रेणियाँ:

Cookbooks, Food & Wine

साल:

2003

प्रकाशन:

Dekker

भाषा:

english

पृष्ठ:

303

ISBN 10:

8457961772

ISBN 13:

9788457961778

फ़ाइल:

PDF, 4.97 MB

IPFS:

,

english, 2003

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Teresa L Greenway — Microsoft Word - part_1

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Hendrik Kleinwächter — The Sourdough : Frame-Work

Andrew Whitley — Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

Marco Garcia-Vaquero, João Miguel F. Rocha — Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Éric Kayser — The Larousse Book Of Bread

Robert W. Hutkins — Microbiology and technology of fermented foods

Karel Kulp, Klaus Lorenz — Handbook of Dough Fermentations

Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra — Handbook of Food and Beverage Fermentation Technology

Vanessa Kimbell — The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread

Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia — Starter cultures in food production

Alexie Linn; Joan Freed — The Skinny On Sourdough

Andrew Whitley — Bread Matters : The State of Modern Bread and a Definitive Guide to Baking Your Own

Charles A. Stear (auth.) — Handbook of Breadmaking Technology

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Eric Pallant — Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers

Lauren Chattman — Bread Making Crafting the Perfect Loaf from Crust to Crumb

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Charles A Stear — Handbook of breadmaking technology

Andrew Whitley — Do Sourdough: Slow Bread for Busy Lives

Vanessa Kimbell — The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread

Anita Šumer — Sourdough Mania : Complete Guide to Sourdough Baking

Thomas Teffri-Chambelland — Sourdough Panettone and Viennoiserie

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Yohan Ferrant — Oh Là Là : Manual Práctico de Panadería y Bollería Creativa

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