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Assessing the effect of flour (white or whole-grain) and process (direct or par-baked) on the mycotoxin content of bread in Spain	607

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Assessing-the-Effect-of-Flour.pdf	141

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Assessing the effect of flour (white or whole-grain) and process (direct or par-baked) on the mycotoxin content of bread in Spain	313

Number of downloads in the range

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Assessing-the-Effect-of-Flour.pdf	82

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September 2025	10
October 2025	4
November 2025	38
December 2025	55
January 2026	87
February 2026	61
March 2026	58

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September 2025

5
October 2025

9
November 2025

20
December 2025

15
January 2026

6
February 2026

11
March 2026

16
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