Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Publisher
Journal of Cereal Science(2)
Área de conocimiento
Ciencia de los alimentos(1)
Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads
ArticleAbstract: Soybean (SB) products are a source of proteins that complement the amino acid profile of cereal-basePalabras claves:bread, Dough rheological properties, Functional properties, Soybean proteinsAutores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusEffect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
ArticleAbstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeMPalabras claves:Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge doughAutores:Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.Fuentes:googlescopus