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...

Ful tanımlama

Detaylı Bibliyografya

Diğer Yazarlar:	Ozogul, Fatih (Editör), Rocha, João Miguel (Editör), Bartkiene, Elena (Editör)
Materyal Türü:	Elektronik Ekitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	London : Academic Press, [2025]
Konular:	Food > Microbiology. Fermentation. Sourdough starter. Sourdough bread. Levain. Pain au levain. Fermentation Food > Microbiology Sourdough bread Sourdough starter
Online Erişim:	ScienceDirect
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!