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Télécharger le livre : Handbook on Sourdough Biotechnology
Michael Gänzle , Marco Gobbetti
Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved...
Editeur : Springer
Parution : 2023-04-24

Format(s) : PDF, ePub
168,79 €
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Télécharger le livre : Handbook on Sourdough Biotechnology
Michael Gänzle , Marco Gobbetti
Handbook on Sourdough Biotechnology
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...
Editeur : Springer
Parution : 2012-12-12

Format(s) : PDF, ePub
168,79 €
Téléchargement immédiat
Dès validation de votre commande