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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Bibliografische gegevens

Andere auteurs:	Ozogul, Fatih (Redacteur), Rocha, João Miguel (Redacteur), Bartkiene, Elena (Redacteur)
Formaat:	Elektronisch E-boek
Taal:	Engels
Gepubliceerd in:	London : Academic Press, [2025]
Onderwerpen:	Food > Microbiology. Fermentation. Sourdough starter. Sourdough bread. Levain. Pain au levain. Fermentation Food > Microbiology Sourdough bread Sourdough starter
Online toegang:	ScienceDirect
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