{"product_id":"9781071637081","title":"Methods and Protocols in Food Science","description":"\u003ch1\u003eMethods and Protocols in Food Science\u003c\/h1\u003e \u003ch2\u003eGobbetti, Marco; Rizzello, Carlo Giuseppe\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cdiv\u003eThis volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the \u003ci\u003eMethods and Protocols in Food Science \u003c\/i\u003eseries, chapters list necessary materials and methods for readily reproducible protocols.\u003cbr\u003e\u003cbr\u003e Authoritative and cutting-edge, \u003ci\u003eBasic Methods and Protocols on Sourdough\u003c\/i\u003e aims to ensure successful results in the further study of this vital field.\u003cbr\u003e\n\u003c\/div\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Humana\u003c\/p\u003e \u003cp\u003ePublication Date: 2025-02-20\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9781071637081\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-1-0716-3706-7\u003c\/p\u003e \u003cp\u003eDimensions: 254cm x178cm\u003c\/p\u003e \u003cp\u003ePages: 176\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":44309699330188,"sku":"9781071637081","price":116.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781071637081.jpg?v=1776043416","url":"https:\/\/lateknightbooks.com\/products\/9781071637081","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}