Basic Methods and Protocols on Sourdough Hardback
Edited by Marco Gobbetti, Carlo Giuseppe Rizzello
Part of the Methods and Protocols in Food Science series
Hardback
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Description
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.
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:176 pages, 19 Illustrations, color; 3 Illustrations, black and white; XI, 176 p. 22 illus., 19 illus
- Publisher:Springer-Verlag New York Inc.
- Publication Date:20/02/2024
- Category:
- ISBN:9781071637050
£139.99
£95.73
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:176 pages, 19 Illustrations, color; 3 Illustrations, black and white; XI, 176 p. 22 illus., 19 illus
- Publisher:Springer-Verlag New York Inc.
- Publication Date:20/02/2024
- Category:
- ISBN:9781071637050
