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Basic Methods and Protocols on Sourdough

Name: Basic Methods and Protocols on Sourdough
Brand: Springer, Berlin
SKU: 9781071637081
Price: 649.84 RON
Availability: InStock

Autor: Marco Gobbetti, Carlo Giuseppe Rizzello

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Legare: Carte broșată

Editura: Springer, Berlin

Disponibilitate: În depozitul extern

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This volume details traditional and modern approaches to characterize sourdough and to monitor its f...

Informații despre carte

Autor

Marco Gobbetti, Carlo Giuseppe Rizzello

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2025

Pagini

176

EAN

9781071637081

Enbook ID

47343317

Editura

Springer, Berlin

Greutate

366

Dimensiuni

178 x 254

Descriere completă

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.