%0 Journal Article
%T Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
%A Bolarinwa, I..
%A Hanis-Syazwani, M..
%A Muhammad, K..
%K Rice bran, acidity, Response surface methodology, Lactobacillus plantarum, HS-SPME, GC/MS, volatile compounds
%J Foods and Raw Materials
%D 2019
%N 7
%P 11
%I Кемеровский государственный университет