Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to