CASIANE SALETE TIBOLA, CNPT; MARTHA ZAVARIZ DE MIRANDA, CNPT; FLÁVIA FERNANDES PAIVA; JOSE MAURICIO CUNHA FERNANDES, CNPT; ELIANA MARIA GUARIENTI, CNPT; MARCIO NICOLAU, CNPT.2026-07-07http://hdl.handle.net/123456789/509316openAccessTrigoMicotoxinaSegurança AlimentarWheatMycotoxinsFood safetyDeoxynivalenolEffect of breadmaking process on mycotoxin content in white and whole wheat breads.Artigo de periódico