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Basic Methods and Protocols on Sourdough

Basic Methods and Protocols on Sourdough

Hardcover

Series: Methods and Protocols in Food Science

Technology & Engineering

ISBN10: 1071637053
ISBN13: 9781071637050
Publisher: Humana
Published: Feb 20 2024
Pages: 176
Weight: 1.21
Height: 0.50 Width: 7.00 Depth: 10.00
Language: English
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, propagate, microbiological, biochemical features of the mature sourdough, rheology, sensory, and nutritional attributes. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

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Gobbetti, Marco

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Technology & Engineering