Electronic Resource

Handbook on sourdough biotechnology

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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.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

E156

Penerbit

New York : Springer., 2012

Deskripsi Fisik

VI, 298 lembar

Bahasa

English

ISBN/ISSN

9781461454250

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Biokimia
Ilmu Pangan

Info Detail Spesifik

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Pernyataan Tanggungjawab

Marco Gobbetti, Michael Gänzle

Versi lain/terkait

Lampiran Berkas

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