Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

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Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicoc...

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Bibliographic Details
Main Authors:	Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/74677/ http://psasir.upm.edu.my/id/eprint/74677/1/Influence%20of%20starter%20culture%20on%20the%20physicochemical%20properties%20of%20rice%20bran%20sourdough%20and%20physical%20quality%20of%20sourdough%20bread.pdf

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