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Basic Methods and Protocols on Sourdough

Name: Basic Methods and Protocols on Sourdough
Brand: Springer, Berlin
SKU: 47343317
Price: 126.09 EUR
Availability: InStock
Author: Marco Gobbetti
ISBN: 9781071637081

Marco Gobbetti

Carlo Giuseppe Rizzello

Language

English

Book Paperback

Libristo code: 47343317

Publishers Springer, Berlin, November 2024

This volume details traditional and modern approaches to characterize sourdough and to monitor its f... Full description

Libristo code: 47343317

309 b

126.09 € VAT included

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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.