La panification au levain naturel

La panification au levain naturel

Un système alimentaire durable doit contribuer à préserver la diversité biologique et culturelle, et conduire à une meilleure utilisation des fonctions écologiques des écosystèmes, tout en prenant en compte la dimension sociale et économique. Le développement d'une filière boulangeri...

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Bibliographic Details
Other Authors:	Roussel, Philippe (Editor), Onno, Bernard (Editor), Michel, Elisa (Editor), Sicard, Delphine (Editor)
Format:	eBook
Published:	éditions Quae 2020
Subjects:	Industrial applications of scientific research & technological innovation bread sourdough
Online Access:	Get fulltext

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