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Basic Methods And Protocols On Sourdough Marco Gobbetti Carlo Giuseppe Rizzello

Name: Basic Methods And Protocols On Sourdough Marco Gobbetti Carlo Giuseppe Rizzello
SKU: BELL-55858754
Price: 31.00 USD
Availability: InStock
Rating: 4.7 (86 reviews)

SKU: BELL-55858754

$ 31.00 ~~$ 45.00~~ (-31%)

4.7

86 reviews

Basic Methods And Protocols On Sourdough Marco Gobbetti Carlo Giuseppe Rizzello instant download after payment.

Publisher: Humana

File Extension: PDF

File size: 5.3 MB

Pages: 177

Author: Marco Gobbetti, Carlo Giuseppe Rizzello

ISBN: 9781071637050, 1071637053

Language: English

Year: 2024

Product desciption

Basic Methods And Protocols On Sourdough Marco Gobbetti Carlo Giuseppe Rizzello by Marco Gobbetti, Carlo Giuseppe Rizzello 9781071637050, 1071637053 instant download after payment.

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.