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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2018
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| Online Access: | 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 http://psasir.upm.edu.my/id/eprint/74677/ https://www.myfoodresearch.com/2018---volume-2.html |
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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.pdfhttp://psasir.upm.edu.my/id/eprint/74677/
https://www.myfoodresearch.com/2018---volume-2.html