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Handbook of dough fermentations [electronic resource] /edited by Karel Kulp, Klaus Lorenz.

Contributor(s): Kulp, Karel | Lorenz, Klaus J, 1936-.
Material type: materialTypeLabelComputer fileSeries: Food science and technology (Marcel Dekker, Inc.): 127.Publisher: New York : Marcel Dekker, c2003Description: x, 304 p. : ill.ISBN: 9780203911884 (e-book : PDF); 9780824742645.Call number: 664.7523 H236 Subject(s): Cookery (Sourdough) | Bread | FermentationGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
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English ebook

Includes bibliographical references and index.

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