EL-DESOUKY, T.; MAY AMER, M.; NAGUIB, K. Effects of Pan Bread Making on Zearalenone Levels in Artificial Contaminated Wheat Flour. Hungarian Journal of Industry and Chemistry, [S. l.], v. 40, n. 2, p. 107–111, 2012. DOI: 10.1515/350. Disponível em: https://hjic.mk.uni-pannon.hu/index.php/hjic/article/view/350. Acesso em: 7 may. 2024.