Selenium-Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors-Reference-Cited by-同舟云学术

Selenium-Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Published:2015-03 Issue:2 Volume:92 Page:134-144
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lazo-Vélez Marco A.¹,Chávez-Santoscoy Alejandra¹,Serna-Saldivar Sergio O.¹

Affiliation:

1. Centro de Biotecnología–FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey–Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference106 articles.

1. Evidence of low selenium concentrations in UK bread-making wheat grain

2. Selenium content in selected foods from the Saudi Arabia market and estimation of the daily intake

3. Daily intake of selenium and concentrations in blood of residents of Riyadh City, Saudi Arabia

4. Serum selenium determinants in French adults: the SU.VI.M.AX study

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