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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
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.
| Medien | Bücher Taschenbuch (Buch mit Softcover und geklebtem Rücken) |
| Erscheinungsdatum | 20. Februar 2025 |
| ISBN13 | 9781071637081 |
| Verlag | Springer-Verlag New York Inc. |
| Seitenanzahl | 176 |
| Maße | 150 × 220 × 10 mm · 366 g |
| Sprache | Englisch |
| Redakteur | Gobbetti, Marco |
| Redakteur | Rizzello, Carlo Giuseppe |
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