Basic Methods and Protocols on Sourdough

Language: English

Published by Springer Feb 2025, 2025

1071637088 / 9781071637081

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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000

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This item is printed on demand - Print on Demand Titel. 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 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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 188 pp. Englisch.

Seller Inventory # 9781071637081

Title
Basic Methods and Protocols on Sourdough
Author
Marco Gobbetti
Publisher
Springer Feb 2025
Publication year
2025
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
1071637088
ISBN 13
9781071637081
Item weight
366 grams
Dimensions
254x178x11 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

5-star seller

AbeBooks seller since January 23, 2017

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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