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

✍ Scribed by Lazo-Vélez, Marco A.; Gutiérrez-Díaz, Víctor A.; Ramírez-Medrano, Alicia; Serna-Saldívar, Sergio O.

• Book ID: 121803743
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 600 KB
• Volume: 58
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2013.03.019