Basic Methods and Protocols on Sourdough

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Technique - Food Manufacturing
Basic Methods and Protocols on...

Basic Methods and Protocols on Sourdough

Name: Basic Methods and Protocols on Sourdough
ISBN: 9781071637050

Marco Gobbetti, Carlo Giuseppe Rizzello

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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.

카테고리:

Technique - Food Manufacturing

년:

2024

출판사:

Humana

언어:

english

페이지:

177

ISBN 10:

1071637053