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Speciality Fermented Goods

  • Cauvain S
Springer International Publishing, (2015), 253-277
DOI: 10.1007/978-3-319-14687-4_9
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Abstract

The principles and key ingredients, recipe and process parameters for the manufacture of hamburger buns are described. Particular attention is focussed on the role of brews and ferments and their process control requirements. The technology involved in the...

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APA

Cauvain, S. (2015). Speciality Fermented Goods. In Technology of Breadmaking (pp. 253–277). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_9

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