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...

書誌詳細
第一著者:	Mat Gani, Hanis Syazwani
フォーマット:	学位論文
言語:	英語
出版事項:	2014
主題:	Botanical chemistry Rice bran
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/75962/1/FSTM%202014%2030%20-%20IR.pdf

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