Sökt på: Böcker av Marco Gobbetti
totalt 11 träffar
The Cheeses of Italy: Science and Technology
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular …
Bacterial Communication in Foods
It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed …
The Cheeses of Italy: Science and Technology
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular …
Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent …
Bacterial Communication in Foods
It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum …
Handbook on Sourdough Biotechnology
In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many …
Cheeses of Italy: Science and Technology
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular …
Basic Methods and Protocols on Sourdough
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 …
Handbook on Sourdough Biotechnology
In the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods. Through the biotechnology of this traditional baking method, many …
Basic Methods and Protocols on Sourdough
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 …
Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent …