Handbook on Sourdough Biotechnology

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and mi...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Gobbetti, Marco (Editor), Gänzle, Michael (Editor)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Edition:	2nd ed. 2023.
Subjects:	Food > Microbiology. Food science. Biotechnology. Biochemistry. Food Microbiology. Food Science.
Online Access:	https://doi.org/10.1007/978-3-031-23084-4
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