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Physicochemical characterization and microbiology of wheat and rye flours

http://dx.doi.org/10.1016/j.foodchem.2018.12.063
https://doi.org/10.1016%2Fj.foodchem.2018.12.063
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Overview

authors

Barros, Lillian Bouçada de
Cardenosa, Vanessa
Cardoso, Rossana Veviana Centeio
Heleno, Sandrina Alves
Rodrigues, Paula Cristina Azevedo
Fernandes, Ângela Sofia Feitor
Ana M. Gonzaléz-Paramás

publication date

May 1, 2019

published in

Food Chemistry Journal

Research

keywords

Microbiological analysis
Mycotoxins
Physicochemical characterization
Rye flour
Wheat flour

Identity

Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodchem.2018.12.063

Additional Document Info

start page

123

end page

129

volume

280

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