Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and mi...
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| Format: | Electronic |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint: Springer,
2013.
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| Online Access: | https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5425-0 |