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

Yazar: Mat Gani, Hanis Syazwani
Baskı/Yayın Bilgisi 2014

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

Yazar: Mat Gani, Hanis Syazwani
Baskı/Yayın Bilgisi 2014

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

Yazar: Bolarinwa, Islamiyat Folashade, Mat Gani, Hanis Syazwani, Muhammad, Kharidah
Baskı/Yayın Bilgisi 2019

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

Yazar: Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Baskı/Yayın Bilgisi 2018

Properties of cereal brans: a review

Yazar: Chinma, Chiemela Enyinnaya, Ramakrishnan, Yogeshini, Ilowefah, Muna, Mat Gani, Hanis Syazwani, Syed Muhammad, Sharifah Kharidah
Baskı/Yayın Bilgisi 2015