Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels

Autor:	Daniela Guardado-Félix, Esther Pérez-Carrillo, Erick Heredia-Olea, Sergio O. Serna-Saldivar
Rok vydání:	2022
Předmět:	Selenium Chemistry (miscellaneous) Food Handling Starch Bread Cooking Zea mays Food Science
Zdroj:	Plant foods for human nutrition (Dordrecht, Netherlands)References. 77(2)
ISSN:	1573-9104
Popis:	Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3dd62c0393b2d4f1f79e090cb5aa196 https://pubmed.ncbi.nlm.nih.gov/35501586 Zobrazit plný text záznamu Full text from SpringerLink