Télécharger le livre :  Sourdough Microbiota and Starter Cultures for Industry
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Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development...

Editeur : Springer
Parution : 2024-04-16

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189,89
Télécharger le livre :  Baking Business Sustainability Through Life Cycle Management
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This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the...

Editeur : Springer
Parution : 2023-04-27

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94,94