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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
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.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2025. gada 20. februāris |
| ISBN13 | 9781071637081 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 176 |
| Izmēri | 150 × 220 × 10 mm · 366 g |
| Valoda | Angļu |
| Redaktors | Gobbetti, Marco |
| Redaktors | Rizzello, Carlo Giuseppe |
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