Effects of baking process on mycotoxin content in whole and white breads.

Effects of baking process on mycotoxin content in whole and white breads.

5th International Symposium on Fusarium Head Blight.

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Bibliographic Details
Main Authors: TIBOLA, C. S., MIRANDA, M. Z. de, PAIVA F. F., FERNANDES, J. M. C., GUARIENTI, E. M., NICOLAU, M.
Other Authors: CASIANE SALETE TIBOLA, CNPT; MARTHA ZAVARIZ DE MIRANDA, CNPT; JOSE MAURICIO CUNHA FERNANDES, CNPT; ELIANA MARIA GUARIENTI, CNPT; MARCIO NICOLAU, CNPT.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2016-07-14
Subjects:Mycotoxin, Artificial inoculation., Inoculação Artificial, Micotoxina, Panificação., breadmaking, deoxynivalenol.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1048816
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