Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing 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. Wydawnictwo: Taylor & Francis Rok wydania: 2025 Okładka: miękka Liczba stron: 446 Wymiary: 23.4 x 15.6 cm Ilustracje: 22 Tables, black and white; 31 Line drawings, black and white; 7 Halftones, black and white; 38 Illustrations, black and white Język: angielski ISBN: 9780367692599