Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of b...

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Korporativna značnica:	SpringerLink (Online service)
Drugi avtorji:	Garcia-Vaquero, Marco (Editor), Pastor, Kristian (Editor), Orhun, Gul Ebru (Editor), McElhatton, Anna (Editor), Rocha, João Miguel F. (Editor)
Format:	Elektronski eKnjiga
Jezik:	angleščina
Izdano:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Izdaja:	1st ed. 2023.
Teme:	Food > Microbiology. Food science. Cultural property. Food Microbiology. Food Science. Food Studies. Cultural Heritage.
Online dostop:	https://doi.org/10.1007/978-3-031-23352-4
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