Effect of debranning process on deoxynivalenol content in whole-wheat flours.

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dc.contributorCASIANE SALETE TIBOLA, CNPT; ELIANA MARIA GUARIENTI, CNPT; ALVARO RENATO GUERRA DIAS; MARCIO NICOLAU, CNPT; RAFAELA JULYANA BARBOZA DEVOS; DANIELA DALBOSCO TEIXEIRA.
dc.creatorTIBOLA, C. S.
dc.creatorGUARIENTI, E. M.
dc.creatorDIAS, A. R. G.
dc.creatorNICOLAU, M.
dc.creatorDEVOS, R. J. B.
dc.creatorTEIXEIRA, D. D.
dc.date2019-11-28T18:06:29Z
dc.date2019-11-28T18:06:29Z
dc.date2019-11-28
dc.date2019
dc.date2019-11-28T18:06:29Z
dc.date.accessioned2026-07-07T11:29:21Z
dc.identifierCereal Chemistry, v. 96, p. 717-724, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1115389
dc.identifier10.1002/cche.10168
dc.identifier.urihttp://hdl.handle.net/123456789/509776
dc.languageeng
dc.rightsopenAccess
dc.subjectFarinha de Trigo
dc.subjectMicotoxina
dc.subjectAsh content
dc.subjectDebranning
dc.subjectMycotoxins
dc.subjectWhole wheat flour
dc.titleEffect of debranning process on deoxynivalenol content in whole-wheat flours.
dc.typeArtigo de periódico

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