00755naa a2200265 a 450000100080000000500110000800800410001902400280006010000180008824501110010626000090021765000190022665000160024565000150026165000100027665000150028665000250030165000100032670000220033670000170035870000240037570000210039970000160042077300530043621050472019-03-07       2018    bl uuuu     u00u1 u    #d7 a10.1002/cche.100792DOI1 aTIBOLA, C. S.  aEffect of breadmaking process on mycotoxin content in white and whole wheat breads.h[electronic resource]  c2018  aDeoxynivalenol  aFood safety  aMycotoxins  aWheat  aMicotoxina  aSegurança Alimentar  aTrigo1 aMIRANDA, M. Z. de1 aPAIVA, F. F.1 aFERNANDES, J. M. C.1 aGUARIENTI, E. M.1 aNICOLAU, M.  tCereal Chemistrygv. 95, n. 5, p. 660-665, 2018.