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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 | Kirjat Hardcover Book (Sidottu kirja kovilla kansilla sekä suojakannella) |
| Julkaisupäivämäärä | tiistai 20. helmikuuta 2024 |
| ISBN13 | 9781071637050 |
| Tuottaja | Springer-Verlag New York Inc. |
| Sivujen määrä | 176 |
| Mitta | 150 × 220 × 20 mm · 548 g |
| Kieli | Englanti |
| Toimittaja | Gobbetti, Marco |
| Toimittaja | Rizzello, Carlo Giuseppe |
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