Milling and bread baking techniques significantly affect the mycotoxin (deoxynivalenol and nivalenol) level in bread

Acta Alimentaria

Volumn 37, Issue 4, 2008, Pages 471-483

  Lesnik M ^a   Cencic A ^a   Vajs, S ^a   Simoncic A ^b  

^a UNIVERSITY OF MARIBOR   (Slovenia)

^b AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

Baking; Bread; Deoxynivalenol; Milling; Mycotoxin; Nivalenol; Wheat

Indexed keywords

TRITICUM AESTIVUM;

EID: 56049114450     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2008.0015     Document Type: Article

References (33)

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