Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes.

• | Author: Marco Garcia-Vaquero
• | Publisher: CRC Press
• | Publication Date: May 06, 2025
• | Number of Pages: 00446 pages
• | Binding: Paperback or Softback
• | ISBN-10: 0367692597
• | ISBN-13: 9780367692599