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

  • M. Lešnik, A. Cencič, S. Vajs, A. Simončič
  • Acta Alimentaria, December 2008, Akademiai Kiado
  • DOI: 10.1556/aalim.2008.0015

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http://dx.doi.org/10.1556/aalim.2008.0015