Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

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Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of fermentation time and temperature on the levels of aci...

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Bibliographic Details
Main Authors:	Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Format:	Article
Language:	English
Published:	Kemerovo State University 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/81558/ http://psasir.upm.edu.my/id/eprint/81558/1/Optimisation%20of%20important%20processing%20conditions%20for%20rice%20bran%20sourdough%20fermentation%20using%20Lactobacillus%20plantarum.pdf

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