Книга Basic Methods and Protocols on Sourdough Marco Gobbetti

Basic Methods and Protocols on Sourdough

Език: Английски език
Корици: С меки корици
Издател: Springer, Berlin
Наличност: Външен склад
Изпращаме след 5-8 дни
123.74 242.01 лв
This volume details traditional and modern approaches to characterize sourdough and to monitor its f...

Информация за книгата

Език
Английски език
Корици
Книга - С меки корици
Издадена
2025
страници
176
EAN
9781071637081
Enbook ID
47343317
Издател
Теглоt
366
Размери
178 x 254

Пълно описание

This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.

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