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Handbook of Dough Fermentations
Grain, Baking, and Sourdough Bread
edited-book
Author(s):
Ronald Wirtz
Publication date
(Online):
December 04 2009
Publisher:
CRC Press
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NEOLITHIC AGRICULTURE:The Slow Birth of Agriculture
H. Pringle
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Book Chapter
Publication date (Print):
May 20 2003
Publication date (Online):
December 04 2009
DOI:
10.1201/9780203911884.ch1
SO-VID:
18db99cd-72b6-4908-bb21-4f178d848b85
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Book chapters
Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products
Sourdough Bread in Finland and Eastern Europe
Commercial Starters in Spain
Preferments and Sourdoughs for German Breads
Rye Bread
Commercial Starters in France
Yeast Fermentations
Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread Dough
Grain, Baking, and Sourdough Bread
Commercial Starters in the United States
Associations and Interactions of Microorganisms in Dough Fermentations
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