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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 23

Type: Article

DOI: 10.3390/FOODS12234240 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus