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
Přispěvatelé:	CASIANE SALETE TIBOLA, CNPT, ELIANA MARIA GUARIENTI, CNPT, ALVARO RENATO GUERRA DIAS, MARCIO NICOLAU, CNPT, RAFAELA JULYANA BARBOZA DEVOS, DANIELA DALBOSCO TEIXEIRA.
Rok vydání:	2019
Předmět:	Whole wheat flour Micotoxina Debranning Organic Chemistry Ash content Mycotoxins Whole wheat Farinha de Trigo chemistry.chemical_compound chemistry Scientific method Food science Mycotoxin Food Science
Zdroj:	Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10168
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a96336731a9aa74483dc417170186c https://doi.org/10.1002/cche.10168 Zobrazit plný text záznamu Plný text