Effects of baking process on mycotoxin content in whole and white breads.

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dc.contributorCASIANE SALETE TIBOLA, CNPT; MARTHA ZAVARIZ DE MIRANDA, CNPT; JOSE MAURICIO CUNHA FERNANDES, CNPT; ELIANA MARIA GUARIENTI, CNPT; MARCIO NICOLAU, CNPT.
dc.creatorTIBOLA, C. S.
dc.creatorMIRANDA, M. Z. de
dc.creatorPAIVA F. F.
dc.creatorFERNANDES, J. M. C.
dc.creatorGUARIENTI, E. M.
dc.creatorNICOLAU, M.
dc.date2016-07-14T11:11:11Z
dc.date2016-07-14T11:11:11Z
dc.date2016-07-14
dc.date2016
dc.date2016-07-14T11:11:11Z
dc.date.accessioned2026-07-07T11:26:54Z
dc.description5th International Symposium on Fusarium Head Blight.
dc.identifierIn: INTERNATIONAL SYMPOSIUM ON FUSARIUM HEAD BLIGHT, 5.; INTERNATIONAL WORKSHOP ON WHEAT BLAST, 2., 2016, Florianópolis. Book of abstracts... Passo Fundo: Ed. Universidade de Passo Fundo: Embrapa Trigo; Viçosa, MG: Universidade Federal de Viçosa, 2016. p. 114, sess. 5, abstr. P59.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1048816
dc.identifier.urihttp://hdl.handle.net/123456789/508236
dc.languageeng
dc.rightsopenAccess
dc.subjectMycotoxin
dc.subjectArtificial inoculation
dc.subjectInoculação Artificial
dc.subjectMicotoxina
dc.subjectPanificação
dc.subjectbreadmaking
dc.subjectdeoxynivalenol
dc.titleEffects of baking process on mycotoxin content in whole and white breads.
dc.typeResumo em anais e proceedings

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