Sourdough innovations: novel uses of metabolites, enzymes, and microbiota from sourdough processing
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367692599
Date de publication :
6 mai 2025
Dimensions :
23,4 x 15,6 cm
Poids :
860 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes.