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Item Details
Title: HANDBOOK ON SOURDOUGH BIOTECHNOLOGY
By: Marco Gobbetti (Editor), Michael Ganzle (Editor)
Format: Paperback

List price: £99.99


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1489991891
ISBN 13: 9781489991898
Publisher: SPRINGER-VERLAG NEW YORK INC.
Pub. date: 28 January, 2015
Edition: 2013 ed.
Pages: 298
Description: This book defines and highlights the microbiological, technological, nutritional and chemical aspects of sourdough biotechnology, reviewing many useful sensory, rheological, nutritional and shelf-life properties of sourdough-based products.
Synopsis: In the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.
Illustrations: 2 Tables, color; 27 Tables, black and white; VI, 298 p.
Publication: US
Imprint: Springer-Verlag New York Inc.
Returns: Non-returnable
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