Handbook of sourdough microbiota and fermentation : food safety, health benefits, and product development /

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest...

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Bibliografiske detaljer

Andre forfattere:	Ozogul, Fatih (Editor), Rocha, João Miguel (Editor), Bartkiene, Elena (Editor)
Format:	Electronisk eBog
Sprog:	engelsk
Udgivet:	London : Academic Press, [2025]
Fag:	Food > Microbiology. Fermentation. Sourdough starter. Sourdough bread. Levain. Pain au levain. Fermentation Food > Microbiology Sourdough bread Sourdough starter
Online adgang:	ScienceDirect
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