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

Journal of Cereal Science

Volumn 58, Issue 1, 2013, Pages 164-169

  Lazo Vélez, Marco A ^a   Gutiérrez Díaz, Víctor A ^a   Ramírez Medrano, Alicia ^a   Serna Saldívar, Sergio O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Dry instant yeast; Selenium enriched bread; Selenomethionine; Sponge dough

Indexed keywords

EID: 84880041172     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.03.019     Document Type: Article

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