Handbook on Sourdough Biotechnology || P
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Gobbetti, Marco; Gänzle, Michael
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Article
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2012
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Springer US
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English
⚖ 730 KB
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 sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are