Chinese
Handbook on Sourdough Biotechnology
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 History and Social Aspects of Sourdough
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Altmetric BadgeChapter 2 Sourdough in a Regulatory Context
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Altmetric BadgeChapter 3 Chemistry of Cereal Grains
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Altmetric BadgeChapter 4 Technology of Sourdough Fermentation and Sourdough Application
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Altmetric BadgeChapter 5 Steamed Bread
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Altmetric BadgeChapter 6 Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria
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Altmetric BadgeChapter 7 Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts
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Altmetric BadgeChapter 8 Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
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Altmetric BadgeChapter 9 Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams
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Altmetric BadgeChapter 10 Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
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Altmetric BadgeChapter 11 Sourdough and Gluten-Free Products
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Altmetric BadgeChapter 12 Sourdough and Cereal Beverages
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Altmetric BadgeChapter 13 Perspectives