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...
Gardado en:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Kemerovo State University
2019
|
| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/81558/1/Optimisation%20of%20important%20processing%20conditions%20for%20rice%20bran%20sourdough%20fermentation%20using%20Lactobacillus%20plantarum.pdf |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|