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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

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 bakeries (direct) and supermarkets (par-baked loaves ma...

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Principais autores: Manuel Gómez, Andrea Casado, Irma Caro
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2023-11-01
סדרה:Foods
נושאים:
bread
whole grain
artisan
par-baked
deoxynivalenol
ochratoxin
גישה מקוונת:https://www.mdpi.com/2304-8158/12/23/4240
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