Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science - - Books - Springer-Verlag New York Inc. - 9781071637050 - February 20, 2024
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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science 2024 edition

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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 Books     Hardcover Book   (Book with hard spine and cover)
Released February 20, 2024
ISBN13 9781071637050
Publishers Springer-Verlag New York Inc.
Pages 176
Dimensions 150 × 220 × 20 mm   ·   548 g
Language English  
Editor Gobbetti, Marco
Editor Rizzello, Carlo Giuseppe

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