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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:googlescopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusProduction of selenium-enriched breads and their nutritional and nutraceutical properties
Book PartAbstract: Cereals, fish/shellfish, meat and dairy products are the main foods that provide dietary Se for thePalabras claves:bread, Bread making, Cáncer, Cardiovascular disease, flour, hiv, Immune response, inflammation, lactic acid bacteria, Oxidative Stress, selenium, selenoproteins, Sourdough, Wheat, YeastAutores:Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus