£109.99

Springer Handbook on Sourdough Biotechnology

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Last 463 days • 463 data points (No recent data available)

Historical
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£109.99 £26.75 £44.91 £63.07 £81.24 £99.40 £117.56 09 October 2024 01 February 2025 28 May 2025 20 September 2025 14 January 2026

Price Distribution

Price distribution over 463 days • 9 price levels

Days at Price
Current Price
8 days 15 days 9 days 11 days 6 days 9 days 14 days 12 days 379 days · current 0 95 190 284 379 £34 £49 £51 £63 £76 £84 £96 £107 £110 Days at Price

Price Analysis

Most common price: £110 (379 days, 81.9%)

Price range: £34 - £110

Price levels: 9 different prices over 463 days

Description
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.

Product Specifications
Brand
Springer
Format
hardcover
ASIN
1461454247
Category
Books > Subjects > Science, Nature & Maths > Biological Sciences > Biochemistry
Domain
Amazon UK
Release Date
11 December 2012
Listed Since
20 July 2012

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