The effect of storage temperature and water activity on aflatoxin B 1 accumulation in hull‐less and hulled spelt grains-Reference-Cited by-同舟云学术

The effect of storage temperature and water activity on aflatoxin B 1 accumulation in hull‐less and hulled spelt grains

Published:2019-02-28 Issue:7 Volume:99 Page:3703-3710
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Krulj Jelena¹²^ORCID,Markov Siniša¹,Bočarov‐Stančić Aleksandra³,Pezo Lato⁴,Kojić Jovana²,Ćurčić Nataša²,Janić‐Hajnal Elizabet²,Bodroža‐Solarov Marija²

Affiliation:

1. Faculty of TechnologyUniversity of Novi Sad Novi Sad Serbia

2. Institute of Food TechnologyUniversity of Novi Sad Novi Sad Serbia

3. Department of Biotechnology and Pharmaceutical EngineeringInstitute for Science Application in Agriculture Belgrade Serbia

4. Institute of General and Physical ChemistryUniversity of Belgrade Beograd Serbia

Funder

Ministry of Education, Science and Technological Development, Republic of Serbia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9601

Reference64 articles.

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2. Comparison of viscoelastic properties of gluten from spelt and common wheat

3. Flour and bread quality of spring spelt;Siemianiowska E;World Acad Sci Eng Technol,2011

4. Chemical characterization and breadmaking potential of spelt versus wheat flour

5. Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

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