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Selenized chickpea sourdoughs for the enrichment of breads
ArticleAbstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichmentPalabras claves:Fermentation, Organic acids, selenium, Slice morphology, SproutsAutores:Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:scopusProtein-selenized enriched breads
Book PartAbstract: Breads greatly contribute to dietary intake of selenium (Se) for the world’s population. The intrinsPalabras claves:bacteria, biofortification, Breads, Cáncer, cereals, Chemopreventive, Glutathione peroxidase, Oxidative Stress, Selenium (Se), sprouting, Wheat, YeastAutores:Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus