Effect of the bread making process on wheat flour contaminated by deoxynivalenol and exposure estimate

Food Control

Volumn 21, Issue 4, 2010, Pages 492-495

  Pacin, A ^a,b,c   Ciancio Bovier, E ^a   Cano, G ^a,b   Taglieri, D ^a,b   Hernandez Pezzani, C ^c  

^a Fundación de Investigaciones Metabólicas   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

^c DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

Author keywords

Baking; Bread; Deoxynivalenol; Mycotoxin exposure; Ochratoxin A

Indexed keywords

TRITICUM AESTIVUM;

EID: 71849113612     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.07.012     Document Type: Article

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