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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Bibliografiska uppgifter

Övriga upphovsmän:	Ozogul, Fatih (Utgivare, redaktör, sammanställare), Rocha, João Miguel (Utgivare, redaktör, sammanställare), Bartkiene, Elena (Utgivare, redaktör, sammanställare)
Materialtyp:	Elektronisk E-bok
Språk:	engelska
Publicerad:	London : Academic Press, [2025]
Ämnen:	Food > Microbiology. Fermentation. Sourdough starter. Sourdough bread. Levain. Pain au levain. Fermentation Food > Microbiology Sourdough bread Sourdough starter
Länkar:	ScienceDirect
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