Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Geahča maid

• THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD
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  Almmustuhtton: (2022-01-01)
• Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
  Dahkki: Mohd Roby, Bizura Hasida
  Almmustuhtton: (2020)
• Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
  Dahkki: Mat Gani, Hanis Syazwani, et al.
  Almmustuhtton: (2018)
• Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours
  Dahkki: Alireza Sadeghi, et al.
  Almmustuhtton: (2016-09-01)
• Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking
  Dahkki: Mat Gani, Hanis Syazwani
  Almmustuhtton: (2014)