Handbook of dough fermentations

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"This reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries, offering in-depth discussion of 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."

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"Handbook of dough fermentations"
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"Handbook of Dough Fermentations"

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Aroma, smag

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