Basic Methods and Protocols on Sourdough
Book Details
Format
Paperback / softback
Book Series
Methods and Protocols in Food Science
ISBN-10
1071637088
ISBN-13
9781071637081
Publisher
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Feb 20th, 2025
Print length
176 Pages
Product Classification:
Food & beverage technology
KSh 19,800.00
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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.
Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
Get Basic Methods and Protocols on Sourdough by Carlo Giuseppe Rizzello at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer-Verlag New York Inc. and it has 176 pages.
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