Myco3C-Mycotoxins throughout the pasta process: from rivet wheat flour to dry and cooked artisanal pasta

2025 · ITAB · fra

This study permitted to provide knowledge on the fate of mycotoxins during the process of artisanal pasta made from rivet wheat flour. Indeed, to our knowledge, it is the first time that this specific food chain is studied

• Voir sur la plateforme R&D agricole · Document
• Projet : Identifier et limiter les risques mycotoxines dans les céréales produites, stockées et transformées en circuit court

JSON

Source : Plateforme R&D Agricole (ACTA) — CC BY-NC-SA 4.0. Usage non commercial uniquement.