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

Bibliographic Details
Main Authors:	Hanis-Syazwani, M., Bolarinwa, I.F., Lasekan, O., Kharidah Muhammad
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2018-04-01
Series:	Food Research
Subjects:	Rice bran Sourdough bread Physicochemical properties Crumb firmness Sensory analysis
Online Access:	http://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_6__fr-2018-045_hanis-syazwani_2.pdf

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