Basic Methods and Protocols on Sourdough (Methods and Protocols in Food Science)
Language: English
Published by Humana, 2024
- Hardcover
- New
Seller: Books Puddle, Woodside, NY, U.S.A.Books Puddle
4-star seller
AbeBooks seller since November 22, 2018
Hardcover
Condition: New
US$ 268.01
US$ 3.99 shipping
Ships within U.S.A.
Quantity: 4 available
Add to basketFree 30-day returns
Item description from seller
1st ed. 2024 edition NO-PA16APR2015-KAP.
Seller Inventory # 26398836139
- Title
- Basic Methods and Protocols on Sourdough (Methods and Protocols in Food Science)
- Publisher
- Humana
- Publication year
- 2024
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1071637053
- ISBN 13
- 9781071637050
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.
"Synopsis" may belong to another edition of this title.
From the Back Cover
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.
"About the title" may belong to another edition of this title.
Books Puddle
Woodside, NY, U.S.A.
4-star seller
AbeBooks seller since November 22, 2018
Shipping rates within U.S.A.
| Item | 12 to 19 business days | 12 to 14 business days |
|---|---|---|
| First item | US$ 3.99 | US$ 6.99 |
Payment methods
Store description
I mainly carry imported books from South East Asia / South Asia for readers of all Age Groups.
Specialty
South Asian and South East Asian Culture, Religion, Art etcSeller's business information
PLETOS INC
6931 51st Avenue, WOODSIDE
Woodside, NY U.S.A. 11377
Terms of sale
We accept return for those books which are received damaged. Though we take appropriate care in packing to avoid such situation.