Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science - - Books - Springer-Verlag New York Inc. - 9781071637081 - February 20, 2025
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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science

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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released February 20, 2025
ISBN13 9781071637081
Publishers Springer-Verlag New York Inc.
Pages 176
Dimensions 150 × 220 × 10 mm   ·   366 g
Language English  
Editor Gobbetti, Marco
Editor Rizzello, Carlo Giuseppe

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