The Perfect Pizza Dough Pizza as a Profession (English, Fabrizio Casucci)
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Book Details
Publisher
Youcanprint
Language
English
ISBN-13
9788831672719
ISBN-10
8831672711
Author
Fabrizio Casucci
About the Book
The dough is undoubtedly the most important element to making a good quality pizza, however, it is vital that the dough is treated correctly and that the fundamental steps of proper maturation and leavening are respected. The maturation of the dough is the result of a process known as "enzymatic hydrolysis", but what are the enzymes that intervene in the splitting of complex parts thus enabling them to be more easily assimilated by the body? What…
ISBN: 9788831672719
ISBN-13: 9788831672719
ISBN-10: 8831672711
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Fabrizio Casucci is the author of The Perfect Pizza Dough Pizza as a Profession. Browse more books by Fabrizio Casucci on BookBajar.
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Product ID: isbn-9788831672719
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