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Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs Article

https://www.mdpi.com/2304-8158/14/6/910
http://www.scopus.com/inward/record.url?eid=2-s2.0-105000902862&partnerID=MN8TOARS
https://doi.org/10.3390/foods14060910

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authors

Kotsiou, Kali
Terzidis, Michael A.
Papageorgiou, Maria

publication date

2025

published in

Foods Journal

Identity

Digital Object Identifier (DOI)

https://doi.org/10.3390/foods14060910

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