Basic Methods and Protocols on Sourdough

Language: English

Published by Springer US Mrz 2024, 2024

1071637053 / 9781071637050

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Item description from seller

This item is printed on demand - it takes 3-4 days longer - Neuware -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 throughproceduresto 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 theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Basic Methods and Protocols on Sourdoughaims to ensure successful results in the further study of this vital field. 188 pp. Englisch.

Seller Inventory # 9781071637050

Title
Basic Methods and Protocols on Sourdough
Author
Carlo Giuseppe Rizzello
Publisher
Springer US Mrz 2024
Publication year
2024
Condition
Neu
Binding
Buch
Language
English
ISBN 10
1071637053
ISBN 13
9781071637050
Item weight
562 grams
Dimensions
260x183x16 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany