Handbook on Sourdough Biotechnology /
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2013.
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| Edición: | 1st ed. 2013. |
| Materias: |
Tabla de Contenidos:
- 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.