| 書目名稱 | Handbook on Sourdough Biotechnology | | 編輯 | Marco Gobbetti,Michael G?nzle | | 視頻video | http://file.papertrans.cn/423/422538/422538.mp4 | | 概述 | First reference guide on sourdough biotechnology.Highlights the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology.The first book of its kind dedicated wholly | | 圖書封面 |  | | 描述 | 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. | | 出版日期 | Book 20131st edition | | 關(guān)鍵詞 | bakery; sourdough biotechnology | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-5425-0 | | isbn_ebook | 978-1-4614-5425-0 | | copyright | Springer Science+Business Media New York 2013 |
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