Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking-Reference-Cited by-同舟云学术

Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking

Published:2016-10 Issue:4 Volume:8 Page:501-508
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Mohammad-Hasani F.¹,Mirlohi M.¹,Mosharraf L.²,Hasanzade A.³

Affiliation:

1. Department of Food Sciences and Technology, Food Security Research Center, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, P.O. Box 81746, Isfahan 81745-673461, Iran

2. Agricultural Engineering Research Department, Isfahan Agricultural and Natural Resources Research and Education Center, AREEO, Amirieh street, Isfahan 81745-199, Iran

3. Department of Epidemiology, Food Security Research Center, School of Health, Isfahan University of Medical Sciences, Hezargrib street, Isfahan Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0600

Reference40 articles.

1. Mycotoxins in food products available in Qatar

2. A Review on Mycotoxins in Food and Feed: Malaysia Case Study

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