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Handbook on Sourdough Biotechnology

Produktform: E-Buch Text Elektronisches Buch in proprietärem

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.weiterlesen

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-1-4614-5425-0 / 978-1461454250 / 9781461454250

Verlag: Springer US

Erscheinungsdatum: 12.12.2012

Seiten: 298

Herausgegeben von Marco Gobbetti, Michael Gänzle

171,19 € inkl. MwSt.
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