Name: Basic Methods and Protocols on Sourdough
SKU: 64795793
Price: 120.65 USD
Availability: InStock
Author: Carlo Giuseppe Rizzello;Marco Gobbetti
ISBN: 9781071637081

portada Basic Methods and Protocols on Sourdough

Basic Methods and Protocols on Sourdough

Formato

Libro Físico

Editorial

Springer-Verlag New York Inc.

Autor

Carlo Giuseppe Rizzello;Marco Gobbetti

Colección

Methods and Protocols in Food Science

Año

2025

N° páginas

176

Encuadernación

Tapa Blanda

Dimensiones

25.4x17.8 cm

ISBN13

9781071637081

Basic Methods and Protocols on Sourdough

Carlo Giuseppe Rizzello;Marco Gobbetti (Autor) · Springer-Verlag New York Inc. · Tapa Blanda

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Reseña del libro "Basic Methods and Protocols on Sourdough"

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.

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.