Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking
A general growing awareness of healthy lifestyle increased the interest of the food industry in the market of high fiber products. Rice bran, an agro-byproduct obtained from outer rice layers, could offer a new variety of baked goods with high fiber content. However, bran supplementation usually can...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2014
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| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/75962/1/FSTM%202014%2030%20-%20IR.pdf |