Sourdough Innovations
Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes.
Specificaties
| ISBN/EAN | 9780367692599 |
| Auteur | Marco Garcia-Vaquero |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 446 |
| Lengte | |
| Breedte |