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Handbook of dough fermentations

Handbook of dough fermentations edited by Karel Kulp, Klaus Lorenz - New York Marcel Dekker c2003 - x, 304 p. : ill. ; 24 cm

Includes bibliographical references and index

ISBN: 9780824742645

ISSN: 2004269178

Subjects--Topical Terms:
Bread
Cooking (Sourdough)
Fermentation
Sourdough bread

Dewey Class. No.: 664.7523 KUL

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Handbook of dough fermentations

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