Handbook of dough fermentations

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Bibliographic Details
Other Authors:	Lorenz, Klaus J. 1936-, Kulp, Karel
Format:	Book
Published:	New York Marcel Dekker, Inc. 2003
Series:	Food science and technology 127
Subjects:	Bread Fermentation Cookery (Sourdough)
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-300764
020	#	#	\|a 0824742648
090	0	0	\|a TX770.S66 \|b H35 2003
245	1	1	\|a Handbook of dough fermentations \|c edited by Karel Kulp, Klaus Lorenz
260	#	#	\|a New York \|b Marcel Dekker, Inc. \|c 2003
300	#	#	\|a x, 304 p. \|b ill. \|c 24 cm
490	1	#	\|a Food science and technology \|v 127
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Bread
650	#	0	\|a Fermentation
650	#	0	\|a Cookery (Sourdough)
700	1	#	\|a Lorenz, Klaus J. \|c 1936-
700	#	#	\|a Kulp, Karel
840	#	#	\|a Food science and technology (Marcel Dekker, Inc.) \|v 127
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=300764
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam