Basic Methods and Protocols on Sourdough
Produktform: E-Buch Text Elektronisches Buch in proprietärem
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, propagate, microbiological, biochemical features of the mature sourdough, rheology, sensory, and nutritional attributes. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols.
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