Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1105047| Title: | Effect of breadmaking process on mycotoxin content in white and whole wheat breads. |
| Authors: | TIBOLA, C. S.  MIRANDA, M. Z. de PAIVA, F. F. FERNANDES, J. M. C. GUARIENTI, E. M. NICOLAU, M. |
| Affiliation: | CASIANE SALETE TIBOLA, CNPT; MARTHA ZAVARIZ DE MIRANDA, CNPT; FLÁVIA FERNANDES PAIVA; JOSE MAURICIO CUNHA FERNANDES, CNPT; ELIANA MARIA GUARIENTI, CNPT; MARCIO NICOLAU, CNPT. |
| Date Issued: | 2018 |
| Citation: | Cereal Chemistry, v. 95, n. 5, p. 660-665, 2018. |
| Thesagro: | Trigo Micotoxina Segurança Alimentar |
| NAL Thesaurus: | Wheat Mycotoxins Food safety Deoxynivalenol |
| DOI: | 10.1002/cche.10079 |
| Type of Material: | Artigo de periódico |
| Access: | openAccess |
| Appears in Collections: | Artigo em periódico indexado (CNPT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ID444772018v95n5p660CerealChem.pdf | 153,44 kB | Adobe PDF |  View/Open |
