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Title Handbook on sourdough biotechnology [electronic resource] / Marco Gobbetti, Michael Gänzle, editors.
Publication Info. New York : Springer, c2013.
Location Call No. Status Notes
 Libraries Electronic Books  ELECTRONIC BOOKS-DDA    AVAIL. ONLINE
Description 1 online resource.
Bibliography Includes bibliographical references and index.
Contents 1. Historical and Social Aspects of Sourdough -- 2. Chemistry of Cereal Grains -- 3. Technology of Baked Goods -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria -- 6. Physiology and Biochemistry of Sourdough Yeasts -- 7. Physiology and Biochemistry of Lactic Acid Bacteria -- 8. Sourdough: A Tool to Improve Bread Structure -- 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 10. Sourdough and Gluten-Free Products -- 11. Sourdough and Cereal Beverages -- 12. Perspectives.
Reproduction Electronic reproduction. Perth, W.A. Available via World Wide Web.
Subject Cooking (Sourdough) -- Handbooks, manuals, etc.
Chemistry.
Biotechnology.
Food science.
Biochemistry.
Added Author Gobbetti, Marco.
Gänzle, Michael.
Ebooks Corporation
ISBN 9781461454250 (electronic bk.)
1461454255 (electronic bk.)
9781461454243
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