Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Autor: Rafaela Julyana Barboza Devos, M. Nicolau, Eliana Maria Guarienti, Casiane Salete Tibola, Daniela Dalbosco Teixeira, Alvaro Renato Guerra Dias

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Made available in DSpace on 2019-11-28T18:06:29Z (GMT). No. of bitstreams: 1 ID447852019v96p717CerealChemistry.pdf: 388569 bytes, checksum: acead838e97b2c28f8e00f559dbd4f19 (MD5) Previous issue date: 2019

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a96336731a9aa74483dc417170186c
https://doi.org/10.1002/cche.10168