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

door Mat Gani, Hanis Syazwani
Gepubliceerd in 2014

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

door Mat Gani, Hanis Syazwani
Gepubliceerd in 2014

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

door Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Gepubliceerd in 2019

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

door Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Gepubliceerd in 2018

Properties of cereal brans: a review

door Chinma, Chiemela Enyinnaya, Ramakrishnan, Yogeshini, Ilowefah, Muna, Mat Gani, Hanis Syazwani, Syed Muhammad, Sharifah Kharidah
Gepubliceerd in 2015