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Food Science & Nutrition | Handbook on Sourdough Biotechnology (Authors and Editors)

Handbook on Sourdough Biotechnology

Gobbetti, Marco, Gänzle, Michael (Eds.)

2013, VI, 298 p.

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Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research. 

 

Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.

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    Bacterial Communication in Foods

    Series: SpringerBriefs in Food, Health, and Nutrition

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  • Handbook on Sourdough Biotechnology
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    Handbook on Sourdough Biotechnology

    Gobbetti, Marco, Gänzle, Michael (Eds.) 2013

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    $99.00 (net)
    ISBN 978-1-4614-5425-0
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