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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/81558/1/Optimisation%20of%20important%20processing%20conditions%20for%20rice%20bran%20sourdough%20fermentation%20using%20Lactobacillus%20plantarum.pdf http://psasir.upm.edu.my/id/eprint/81558/ https://www.researchgate.net/publication/334026760_Optimisation_of_important_processing_conditions_for_rice_bran_sourdough_fermentation_using_Lactobacillus_plantarum |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!