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図書

発酵種(サワードウ)とパン : 科学から応用まで

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発酵種(サワードウ)とパン : 科学から応用まで

Call No. (NDL)
EF27-M623
Bibliographic ID of National Diet Library
032657650
Material type
図書
Author
「発酵種とパン」編集委員会 著
Publisher
旭屋出版
Publication date
2023.3
Material Format
Paper
Capacity, size, etc.
175p ; 29cm
NDC
596.63
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Detailed bibliographic record

Summary, etc.:

~科学から応用まで~ パン業界の旬のテーマは、「発酵種」!発酵パンの主役は長年「酵母」でした。しかしここで改めて「乳酸菌」の存在を見直すと、パンの味や風味の改善、個性の創出、物性の改善、保存性の向上、機能性の向上等、酵母と乳酸菌が共存する「発酵種」は、これからのパン作りにいっそう可能性を与えてくれる...

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Paper

Material Type
図書
ISBN
978-4-7511-1491-9
Title Transcription
サワードウ ト パン : カガク カラ オウヨウ マデ
Author/Editor
「発酵種とパン」編集委員会 著
Publication, Distribution, etc.
Publication Date
2023.3
Publication Date (W3CDTF)
2023
Extent
175p
Size
29cm