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: | , , |
|---|---|
| 格式: | Article |
| 语言: | English |
| 出版: |
Kemerovo State University
2019
|
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/81558/1/Optimisation%20of%20important%20processing%20conditions%20for%20rice%20bran%20sourdough%20fermentation%20using%20Lactobacillus%20plantarum.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!