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20210510155522.0 |
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cr nn 008mamaa |
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121211s2013 xxu| s |||| 0|eng d |
| 020 |
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|a 9781461454250
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| 024 |
7 |
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|a 10.1007/978-1-4614-5425-0
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
0 |
|a Handbook on Sourdough Biotechnology /
|c edited by Marco Gobbetti, Michael Gänzle.
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| 250 |
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|a 1st ed. 2013.
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| 260 |
# |
# |
|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a VI, 298 p. :
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 505 |
0 |
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|a 1. Historical and Social Aspects of Sourdough -- 2. Chemistry of Cereal Grains -- 3. Technology of Baked Goods -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria -- 6. Physiology and Biochemistry of Sourdough Yeasts -- 7. Physiology and Biochemistry of Lactic Acid Bacteria -- 8. Sourdough: A Tool to Improve Bread Structure -- 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 10. Sourdough and Gluten-Free Products -- 11. Sourdough and Cereal Beverages -- 12. Perspectives.
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| 650 |
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0 |
|a Food-Biotechnology.
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| 650 |
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0 |
|a Biochemistry.
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| 650 |
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0 |
|a Biotechnology.
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| 650 |
1 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Biochemistry, general.
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| 650 |
2 |
4 |
|a Biotechnology.
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| 700 |
1 |
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|a Gobbetti, Marco.
|e editor.
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| 700 |
1 |
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|a Gänzle, Michael.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 900 |
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|a Libro descargado a ALEPH en bloque (proveniente de proveedor)
|