| 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 |
|
