Handbook on Sourdough Biotechnology
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Book Overview
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 understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization...
Format:Hardcover
Language:English
ISBN:3031230833
ISBN13:9783031230837
Release Date:April 2023
Publisher:Springer
Length:397 Pages
Weight:1.63 lbs.
Dimensions:0.9" x 6.1" x 9.2"
Related Subjects
Engineering Science Science & Math Science & Scientists Science & Technology TechnologyCustomer Reviews
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