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Basic Methods and Protocols on Sourdough. 2024 ed.
・ISBN 978-1-0716-3705-0 hard EUR 159.99
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| 著者・編者 | Gobbetti, Marco / Rizzello, Carlo Giuseppe (eds.), |
|---|---|
| シリーズ | (Methods and Protocols in Food Science) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2024 |
| ページ数 | 176 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-2851＞ |
解説
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.