Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking

af Mat Gani, Hanis Syazwani
Udgivet 2014

Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking

af Mat Gani, Hanis Syazwani
Udgivet 2014

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

af Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Udgivet 2019

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

af Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Udgivet 2018

Properties of cereal brans: a review

af Chinma, Chiemela Enyinnaya, Ramakrishnan, Yogeshini, Ilowefah, Muna, Mat Gani, Hanis Syazwani, Syed Muhammad, Sharifah Kharidah
Udgivet 2015