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Foods2023, 12(23), 4240;https://doi.org/10.3390/foods12234240

Journal: FoodsVolume: 12Number: 4240

Article: Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Authors:
Manuel Gómez^1,*,
Andrea Casado^1,2 and
Irma Caro²

Link: https://www.mdpi.com/2304-8158/12/23/4240

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