TY  - JOUR 
AU  - Cardoso, Rossana V.C.
AU  - Fernandes, Ângela
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - González Paramás, Ana María
AU  - Barros, Lillian Bouçada de
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/155366
AB  - [EN]Seven types of wheat and rye flours were studied regarding their physical and chemical properties, as well as the presence of mycotoxins and microorganisms. The results revealed that flours presented moisture and ash contents below the recommended...
LA  - eng
KW  - Wheat flour
KW  - Rye flour
KW  - Physicochemical characterization
KW  - Mycotoxins
KW  - Microbiological analysis
TI  - Physicochemical characterization and microbiology of wheat and rye flours
DO  - 10.1016/j.foodchem.2018.12.063
T2  - Food Chemistry
VL  - 280
M2  - 123
ER  -