£109.99

Springer Handbook on Sourdough Biotechnology

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£109.99 £104.49 £106.69 £108.89 £111.09 £113.29 £115.49 26 April 2026 09 May 2026 22 May 2026 04 June 2026 17 June 2026

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Most common price: £110 (53 days, 100.0%)

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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 > Scientific, Technical & Medical > Engineering > Chemical & Biochemical Engineering
Domain
Amazon UK
Release Date
11 December 2012
Listed Since
20 July 2012

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