Handbook on Sourdough Biotechnology
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12
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Published By Springer US

9781461454243, 9781461454250
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Sourdough and Gluten-Free Products

2012 ◽  
pp. 245-264 ◽  
Author(s):  
Elke K. Arendt ◽  
Alice V. Moroni
Keyword(s):  
Gluten Free ◽  
Free Products

Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

2012 ◽  
pp. 105-154 ◽  
Author(s):  
Geert Huys ◽  
Heide-Marie Daniel ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria

Technology of Baked Goods

2012 ◽  
pp. 47-83 ◽  
Author(s):  
Maria Ambrogina Pagani ◽  
Gabriella Bottega ◽  
Manuela Mariotti
Keyword(s):  
Baked Goods

History and Social Aspects of Sourdough

2012 ◽  
pp. 1-10 ◽  
Author(s):  
Stefan Cappelle ◽  
Lacaze Guylaine ◽  
M. Gänzle ◽  
M. Gobbetti
Keyword(s):  
Social Aspects

Chemistry of Cereal Grains

2012 ◽  
pp. 11-45 ◽  
Author(s):  
Peter Koehler ◽  
Herbert Wieser
Keyword(s):  
Cereal Grains

Sourdough and Cereal Beverages

2012 ◽  
pp. 265-278 ◽  
Author(s):  
Jussi Loponen ◽  
Juhani Sibakov

Perspectives

2012 ◽  
pp. 279-285
Author(s):  
Michael Gänzle ◽  
Marco Gobbetti

Physiology and Biochemistry of Sourdough Yeasts

2012 ◽  
pp. 155-181 ◽  
Author(s):  
M. Elisabetta Guerzoni ◽  
Diana I. Serrazanetti ◽  
Pamela Vernocchi ◽  
Andrea Gianotti
Keyword(s):  
Physiology And Biochemistry
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