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

Autor: Tibola, Casiane Salete, de Miranda, Martha Zavariz, Paiva, Flávia Fernandes, Fernandes, José Mauricio Cunha, Guarienti, Eliana Maria, Nicolau, Marcio
Zdroj: Cereal Chemistry; Sep/Oct2018, Vol. 95 Issue 5, p660-665, 6p
Databáze: Complementary Index
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