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Basic Methods Protocols Sourdough (19 results)
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Basic Methods and Protocols on Sourdough (Methods and Protocols in Food Science)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 202.50
US$ 15.74 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Basic Methods and Protocols on Sourdough
Published by Springer US, Springer US, 2025
ISBN 10: 1071637088 ISBN 13: 9781071637081
Language: English
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
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Condition: New.
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Condition: New. 1st ed. 2024 edition NO-PA16APR2015-KAP.
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Basic Methods and Protocols on Sourdough
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2024. Hardcover. . . . . .
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Basic Methods and Protocols on Sourdough
Published by Springer US, Springer New York Feb 2024, 2024
ISBN 10: 1071637053 ISBN 13: 9781071637050
Language: English
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. 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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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Basic Methods and Protocols on Sourdough
Published by Springer US, Springer New York, 2024
ISBN 10: 1071637053 ISBN 13: 9781071637050
Language: English
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
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Hardcover. Condition: Brand New. 187 pages. 10.00x7.01x10.00 inches. In Stock.
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Condition: New. 2024. Hardcover. . . . . . Books ship from the US and Ireland.
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Basic Methods and Protocols on Sourdough
Published by Springer, Berlin, Springer US, Humana, 2025
ISBN 10: 1071637088 ISBN 13: 9781071637081
Language: English
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. 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. 176 pp. Englisch.
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Basic Methods and Protocols on Sourdough
Published by Springer Verlag GmbH, 2025
ISBN 10: 1071637088 ISBN 13: 9781071637081
Language: English
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
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Basic Methods and Protocols on Sourdough
Published by Springer US, Springer US Feb 2025, 2025
ISBN 10: 1071637088 ISBN 13: 9781071637081
Language: English
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Includes cutting-edge methods and protocolsProvides step-by-step detail essential for reproducible resultsContains key notes and implementation advice from the expertsThis volume details traditional and modern approaches to cha.
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Basic Methods and Protocols on Sourdough
Published by Springer US Mrz 2024, 2024
ISBN 10: 1071637053 ISBN 13: 9781071637050
Language: English
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. 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.
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Buch. Condition: Neu. Basic Methods and Protocols on Sourdough | Carlo Giuseppe Rizzello (u. a.) | Buch | xi | Englisch | 2024 | Springer US | EAN 9781071637050 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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Condition: New. PRINT ON DEMAND.
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Condition: New. PRINT ON DEMAND.
