Description
Handbook on Sourdough Biotechnology, 2013
Coordinators: Gobbetti Marco, Gänzle Michael
Language: EnglishSubjects for Handbook on Sourdough Biotechnology:
Keywords
298 p. · 15.5x23.5 cm · Hardback
Description
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Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research.
Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.
First reference guide on sourdough biotechnology
Highlights the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology
The first book of its kind dedicated wholly to sourdough biotechnology
Includes supplementary material: sn.pub/extras
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