{"id":"a72c1143-d036-4c5d-b8aa-c7143bba3ce2","title":"Myco3C-Mycotoxins throughout the pasta process: from rivet wheat flour to dry and cooked artisanal pasta","year":2025,"publisher":"ITAB","excerpt":"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","url":"https://rd-agri.fr/detail/DOCUMENT/a72c1143-d036-4c5d-b8aa-c7143bba3ce2","links":{"self":"/rd-agri/documents/a72c1143-d036-4c5d-b8aa-c7143bba3ce2"},"description":"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","language":"fra","keywords":[],"project":{"code":"19AIP5914","name":"Identifier et limiter les risques mycotoxines dans les céréales produites, stockées et transformées en circuit court"},"notice-url":null,"document-url":"https://rd-agri.fr/rest/content/getFile/aea0a836-2fa6-45ec-9561-9fc5fccd4c9b/2022-Mycotoxin+workshop-Poster_Pasta.pdf","productions":[],"taxa":[],"production-systems":[],"areas":[],"pests":[]}