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Anotace knihy

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, propagate, microbiological,  biochemical features of the mature sourdough, rheology, sensory, and nutritional attributes. 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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Basic Methods and Protocols on Sourdough
• Autor: Marco Gobbetti, Carlo Giuseppe Rizzello
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 160
• EAN: 9781071637050
• ID: 44484153
• Nakladatelství: Springer, Berlin
• Hmotnost: 548 g
• Rozměry: 254 × 178 mm
• Datum vydání: 25. April 2024

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