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Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
Basic Methods and Protocols on Sourdough - Methods and Protocols in Food Science
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools.
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 20 februari 2025 |
| ISBN13 | 9781071637081 |
| Uitgevers | Springer-Verlag New York Inc. |
| Pagina's | 176 |
| Afmetingen | 150 × 220 × 10 mm · 366 g |
| Taal en grammatica | Engels |
| Uitgever | Gobbetti, Marco |
| Uitgever | Rizzello, Carlo Giuseppe |