TY  - JOUR 
AU  - Gómez Pallarés, Manuel
AU  - Casado, Andrea
AU  - Caro Canales, Irma
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/67131
AB  - Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal...
LA  - eng
PB  - MDPI
KW  - Bread
KW  - Pan - Análisis
KW  - Whole grain
KW  - Harina
KW  - Artisan
KW  - Pan - Industria - España
KW  - Food science
KW  - Mycotoxins
KW  - Microbiology
TI  - Assessing the effect of flour (white or whole-grain) and process (direct or par-baked) on the mycotoxin content of bread in Spain
DO  - 10.3390/foods12234240
ER  -