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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 23

Mota: Artikulua

DOI: 10.3390/FOODS12234240 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus