Effect of breadmaking process on mycotoxin content in white and whole wheat breads.

Effect of breadmaking process on mycotoxin content in white and whole wheat breads.

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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; FLÁVIA FERNANDES PAIVA; JOSE MAURICIO CUNHA FERNANDES, CNPT; ELIANA MARIA GUARIENTI, CNPT; MARCIO NICOLAU, CNPT.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2019-01-29
Subjects:Trigo, Micotoxina, Segurança Alimentar, Wheat, Mycotoxins, Food safety, Deoxynivalenol,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1105047
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