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

Tekijä Mat Gani, Hanis Syazwani
Julkaistu 2014

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

Tekijä Mat Gani, Hanis Syazwani
Julkaistu 2014

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

Tekijä Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Julkaistu 2019

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

Tekijä Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Julkaistu 2018

Properties of cereal brans: a review

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