Your browser doesn't support javascript.
loading
Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration.
Du, Chaodong; Zhu, Song; Li, Yue; Yang, Tian; Huang, Dejian.
Affiliation
  • Du C; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
  • Zhu S; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
  • Li Y; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: liyue@jiangnan.edu.cn.
  • Yang T; Analysis and Testing Center, Jiangnan University, Wuxi 214122, China.
  • Huang D; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
Food Chem ; 458: 140256, 2024 Nov 15.
Article in En | MEDLINE | ID: mdl-38959802
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Saccharomyces cerevisiae / Selenium / Bread / Glutens Language: En Journal: Food Chem Year: 2024 Document type: Article Affiliation country: China Country of publication: United kingdom
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rheology / Saccharomyces cerevisiae / Selenium / Bread / Glutens Language: En Journal: Food Chem Year: 2024 Document type: Article Affiliation country: China Country of publication: United kingdom