TY  JOUR
TI  Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
KW  Rice bran
KW  acidity
KW  Response surface methodology
KW  Lactobacillus plantarum
KW  HS-SPME
KW  GC/MS
KW  volatile compounds
JO  Foods and Raw Materials
AU  Bolarinwa, I..
AU  Hanis-Syazwani, M..
AU  Muhammad, K..
PY  2019
IS  7
PB  Кемеровский государственный университет