Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking

Published 2016 View Full Article

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Title
Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking
Authors
Keywords
Deoxynivalenol, Deoxynivalenol-3-glucoside, Ochratoxin A, Baking process, Enzymes, Flour improvers
Journal
FOOD CHEMISTRY
Volume 208, Issue -, Pages 288-296
Publisher
Elsevier BV
Online
2016-04-05
DOI
10.1016/j.foodchem.2016.04.003

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