Basic Methods and Protocols on Sourdough（Methods and Protocols in Food Science）
酵母的基本方法与工艺
食品科学技术基础学科
￥
1767.5
售 价：
￥
1414.00
优惠
平台大促 低至8折优惠
发货周期：国外库房发货,通常付款后3-5周到货！
出 版 社
出版时间
2024年02月24日
装 帧
精装
页 码
225
语 种
英文
综合评分
暂无评分
- 图书详情
- 目次
- 买家须知
- 书评（0）
- 权威书评（0）
图书简介
This 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, propagate, microbiological, biochemical features of the mature sourdough, rheology, sensory, and nutritional attributes. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
本书暂无推荐
本书暂无推荐
看了又看
- 上一个
