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ISBN10: 1461454247, ISBN13: 9781461454243, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - 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. [Einbeck, Germany] [Publication Year: 2012]
Gobbetti, Marco (Editor), and Gänzle, Michael (Editor)
USD
187.87
Alibris /Alibris
New York, NY Springer 2012 2013 ed. Hard cover New. Sewn binding. Cloth over boards. 298 p. Contains: Unspecified, Tables, black & white, Tables, color.
Gobbetti, Marco (Editor), and Gänzle, Michael (Editor)
USD
196.10
ShopSpell via Alibris /Alibris
New York, NY Springer 2012 2013 ed. Hard cover New. Sewn binding. Cloth over boards. 298 p. Contains: Unspecified, Tables, black & white, Tables, color.
Gobbetti, Marco (Editor), and Gänzle, Michael (Editor)
USD
201.50
Ria Christie Books via Alibris /Alibris
New York, NY Springer 2012 2013 ed. Hard cover New. Sewn binding. Cloth over boards. 298 p. Contains: Unspecified, Tables, black & white, Tables, color.
ISBN10: 1461454247, ISBN13: 9781461454243, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - 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. [Einbeck, Germany] [Publication Year: 2012]
Gobbetti, Marco (Editor), and Gänzle, Michael (Editor)
USD
241.09
Booksplease via Alibris /Alibris
New York, NY Springer 2012 2013 ed. Hard cover New. Sewn binding. Cloth over boards. 298 p. Contains: Unspecified, Tables, black & white, Tables, color.
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
