Basic Methods and Protocols on Sourdough - Brossura

Brossura

ISBN 10: 1071637088 ISBN 13: 9781071637081

Casa editrice: Humana, 2025

Riassunto

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.

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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.

Dettagli dell'edizione

• Editore: Humana
• Data di pubblicazione: 2025
• Lingua: Inglese
• ISBN 10: 1071637088
• ISBN 13: 9781071637081
• Rilegatura: Copertina flessibile
• Numero di pagine: 188
• Redattore: Gobbetti Marco, Rizzello Carlo Giuseppe
• Contatto del produttore: Elevation; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; 22391; Germania