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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
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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.
| Media | Kirjat Paperback Book (Kirja pehmeillä kansilla ja liimatulla selällä) |
| Julkaisupäivämäärä | torstai 20. helmikuuta 2025 |
| ISBN13 | 9781071637081 |
| Tuottaja | Springer-Verlag New York Inc. |
| Sivujen määrä | 176 |
| Mitta | 150 × 220 × 10 mm · 366 g |
| Kieli | Englanti |
| Toimittaja | Gobbetti, Marco |
| Toimittaja | Rizzello, Carlo Giuseppe |
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