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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
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.
| Médias | Livres Paperback Book (Livre avec couverture souple et dos collé) |
| Validé | 20 février 2025 |
| ISBN13 | 9781071637081 |
| Éditeurs | Springer-Verlag New York Inc. |
| Pages | 176 |
| Dimensions | 150 × 220 × 10 mm · 366 g |
| Langue et grammaire | Anglais |
| Éditeur | Gobbetti, Marco |
| Éditeur | Rizzello, Carlo Giuseppe |
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