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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science 2024 edition
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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.
176 pages, 19 Illustrations, color; 3 Illustrations, black and white; XI, 176 p. 22 illus., 19 illus
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 20. februar 2024 |
| ISBN13 | 9781071637050 |
| Utgivere | Springer-Verlag New York Inc. |
| Antall sider | 176 |
| Mål | 150 × 220 × 20 mm · 548 g |
| Språk | Engelsk |
| Redaktør | Gobbetti, Marco |
| Redaktør | Rizzello, Carlo Giuseppe |
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