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Cuisine (Levain)

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Cuisine (Levain)

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Handbook of dough fermentations

Handbook of dough fermentations

by Kulp, Karel, Lorenz, Klaus J.

fromFood Science and Technology - Marcel Dekker, Inc

0 Type: Book

1
2

Subjects

Cooking (Sourdough) (21) Cuisine (Levain) (21) Pain au levain (14) Sourdough bread (14) Pain (11) bread (11) Fermentation (6) COOKING -- Courses & Dishes (5) Levain (4) Sourdough starter (4) Baking (3) COOKING -- Methods (3) COOKING -- Specific Ingredien… (3) Cuisson au four (3) Dough (2) Fermentation -- Industrie (2) Fermentation products industry (2) Pâte (2) Aroma, smag (1) Aromastoffer (1) Aufsatzsammlung (1) Bagegær (1) Bakers' yeast (1) Brot ; SWD-ID: 40083640 (1) Brotherstellung ; SWD-ID: 413… (1) Brødfremstilling (1) COOKING -- General (1) COOKING / Courses & Dishes / … (1) COOKING / Methods / Baking (1) COOKING / Specific Ingredient… (1) Cookbooks (1) Cookbooks as Topic (1) Cookery (Sourdough) (1) Dej (1) Doughs (1) Flavour (1) Gärung ; SWD-ID: 41558030 (1) Gærsvampe, gær (1) Lactic acid bacteria (1) Lactobacillus (1) Livres de cuisine (1) Microbial flora (1) Mikroflora (1) Mælkesyrebakterier (1) Sour dough (1) Starter cultures (1) Surdej (1) Syrningskulturer, starterkult… (1) Teig (1) Teig ; SWD-ID: 41846072 (1) Yeasts (1) breadmaking (1) brød (1) fermentering (1) flavour compounds (1) pekarstvo (1)

Contributor

Kulp, Karel (5) Wood, Ed (5) Wood, Jean (5) Moody, Jessica (4) Pitzer, Sara (4) Lorenz, Klaus J. (3) Moody, John, (Homesteader) (3) Flippen, Laura (1) Lorenz, Klaus (1) Moody, John (1) Perine, Heather (1) Stoldt, Martin Pöt (1)

Publisher

New Society Publishers (4) Ten Speed Press (4) Marcel Dekker (3) Storey Communications (3) Dekker (1) Edition Octopus (1) M. Dekker (1) Marcel Dekker Inc (1) Publishers Group UK [distribu… (1) Rockridge Press (1) Storey Communications, Inc (1) Ten Speed (1)

Year

2021 (1) 2020 (4) 2011 (5) 2010 (1) 2003 (6) 1980 (4)

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