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

Autor: Thomas RM; Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria.; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria.; SDG 2 (Zero Hunger), Landmark University, Omu-Aran, Kwara State, Nigeria.; SDG 3 (Good Health and Well-Being), Landmark University, Omu-Aran, Kwara State, Nigeria., Falegan CR; Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria., Olojede AO; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria.; SDG 2 (Zero Hunger), Landmark University, Omu-Aran, Kwara State, Nigeria.; SDG 3 (Good Health and Well-Being), Landmark University, Omu-Aran, Kwara State, Nigeria., Oludipe EO; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria., Awarun OD; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria., Daodu GO; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria.

Publikováno v: Heliyon [Heliyon] 2023 Oct 13; Vol. 9 (10), pp. e20828. Date of Electronic Publication: 2023 Oct 13 (Print Publication: 2023).