This chapter reviews the principal aspects described in this book and highlights some of the main perspectives in the short and medium term. Critical considerations and new perspectives, based on the point of view of the editors, are reviewed for the main aspects of sourdough such as microbial ecology, product quality, nutrition, and industrial and artisanal uses.


Lactic Acid Bacterium Starter Culture Glycaemic Index Insulin Index Bread Production 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada
  2. 2.Department of Soil, Plant and Food ScienceUniversity of Bari Aldo MoroBariItaly

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