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Karakterisering af surdejsfermentering med henblik paa optimering af en generel surdejsfermentering til rugbroed.

1995

Rasmussen S.H.

AGROVOC Keywords
agent levant agentes fermentadores baking bread breadmaking centeno cuisson au four doughs food industry industria alimentaria industrie alimentaire leavening agents levadura levure microbiologia microbiologie microbiology pain pan panification rye seigle yeasts
Bibliographic information
Other Subjects
Pate de cuisson; Panificacion; Masa de panaderia; Coccion al horno
Language
Danish
Note
Thesis (Ph.D.). 72 ill., 94 tables; 136 ref. Summaries (Da, En). AVAILABILITY: Veterinaer- og Jordbrugsbibliotek, Buelowsvej 13, 1870 Frederiksberg C - Denmark. E-mail: [email protected]
Translated Title
English. [Characterization of sour dough fermentation in order to optimize a general sour dough fermentation for ryebread [rye sour, sourdough]]. [Danish]
Type
Monograph; Thesis; Bibliography; Book; Monograph; Summary; Non Conventional; Non-Conventional
Corporate Author
Akademiet for De Tekniske Videnskaber, Lyngby (Denmark)
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark).
2012-11-15
AGRIS AP
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