Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads

Article

Abstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeM

Palabras claves:

Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge dough

Autores:

Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.

Fuentes:

google

scopus