Handbook of dough fermentations
By: edited by Karel Kulp, Klaus Lorenz.
Contributors: Kulp, Karel.; Lorenz, Klaus J., 1936-
Series: Food science and technology -- 127.; Food science and technology (Marcel Dekker, Inc.) -- 127.
Publisher: Marcel Dekker, Inc.
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 304
Subjects: Cookery (Sourdough); Bread; Fermentation
Notes: Includes bibliographical references and index.