Selenized chickpea sourdoughs for the enrichment of breads

Article

Abstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichment

Palabras claves:

Fermentation, Organic acids, selenium, Slice morphology, Sprouts

Autores:

Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.

Fuentes:

scopus