Synopsis
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.
Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
"synopsis" may belong to another edition of this title.
From the Back Cover
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.
Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Basic Methods and Protocols on Sourdough (Methods and...
Seller Image
Basic Methods and Protocols on Sourdough
Published by
Springer, Berlin, Springer US, Humana, 2025
ISBN 10: 1071637088
ISBN 13: 9781071637081
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 throughproceduresto 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 theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Basic Methods and Protocols on Sourdoughaims to ensure successful results in the further study of this vital field. 176 pp. Englisch. Seller Inventory # 9781071637081
Seller Image
Basic Methods and Protocols on Sourdough
Print on DemandSeller: moluna, Greven, Germany
Seller rating 4 out of 5 stars
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Seller Inventory # 2126154708
Seller Image
Basic Methods and Protocols on Sourdough
Published by
Springer US, Springer US Feb 2025, 2025
ISBN 10: 1071637088
ISBN 13: 9781071637081
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch. Seller Inventory # 9781071637081
Seller Image
Basic Methods and Protocols on Sourdough
Published by
Springer US, Springer US, 2025
ISBN 10: 1071637088
ISBN 13: 9781071637081
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 throughproceduresto 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 theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Basic Methods and Protocols on Sourdoughaims to ensure successful results in the further study of this vital field. Seller Inventory # 9781071637081
Stock Image
Basic Methods and Protocols on Sourdough
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 26403721861
Stock Image
Basic Methods and Protocols on Sourdough
Print on DemandSeller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. Print on Demand. Seller Inventory # 409465178
Stock Image
Basic Methods and Protocols on Sourdough
Print on DemandSeller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 5 out of 5 stars
Condition: New. PRINT ON DEMAND. Seller Inventory # 18403721871