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Basic Methods and Protocols on Sourdough

Name: Basic Methods and Protocols on Sourdough
Brand: Springer, Berlin
SKU: 9781071637081
Price: 2679 CZK
Availability: InStock

Autor: Marco Gobbetti, Carlo Giuseppe Rizzello

Jazyk:

Vazba: Brožovaná

Vydavatel: Springer, Berlin

Dostupnost: Skladem u dodavatele

Odesíláme za 5-8 dnů

2 679 Kč

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

Informace o knize

Autor

Marco Gobbetti, Carlo Giuseppe Rizzello

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2025

Stránek

176

EAN

9781071637081

Enbook ID

47343317

Vydavatel

Springer, Berlin

Hmotnost

366

Rozměry

178 x 254

Kompletní popis

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.