Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

  1. Gómez, M.
  2. Casado, A.
  3. Caro, I.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 23

Tipus: Article

DOI: 10.3390/FOODS12234240 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus