NDLI: Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread Products

Content Provider	Scilit
Copyright Year	2003
Description	Book Name: Handbook of Dough Fermentations
Related Links	https://content.taylorfrancis.com/books/download?dac=C2006-0-06425-5&isbn=9780203911884&doi=10.1201/9780203911884-11&format=pdf
Ending Page	168
Page Count	48
Starting Page	121
DOI	10.1201/9780203911884-11
Language	English
Publisher	Informa UK Limited
Publisher Date	2003-05-20
Access Restriction	Open
Subject Keyword	Book Name: Handbook of Dough Fermentations History Of Social Sciences
Content Type	Text
Resource Type	Chapter

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