Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

Celiac disease ranks highest among immunological disorders attributed to gluten consumption thus, posing great demands on gluten-free products. Rice is a gluten-free cereal with promising dietary applications. Ofada rice, a native southwestern Nigerian variety, can be improved with sourdough technol...

Full description

Bibliographic Details
Main Authors: Remilekun M. Thomas, Christopher R. Falegan, Ayoyinka O. Olojede, Emmanuel O. Oludipe, Olorunfemi D. Awarun, Gladys O. Daodu
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Heliyon
Subjects:
Ofada rice
Sourdough technology
Starter cultures
Lactic acid bacteria
Fructilactobacillus fructivorans
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844023080362

Internet

http://www.sciencedirect.com/science/article/pii/S2405844023080362

Similar Items