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...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2014
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/75962/1/FSTM%202014%2030%20-%20IR.pdf |