Physicochemical characterization and microbiology of wheat and rye flours

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 maximum limit. They also presented a low lipid conte...

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Bibliographic Details
Main Author: Cardoso, Rossana V.C. (author)
Other Authors: Fernandes, Ângela (author), Heleno, Sandrina A. (author), Rodrigues, Paula (author), González-Paramás, Ana María (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Microbiological analysis
Mycotoxins
Physicochemical characterization
Rye flour
Wheat flour
Online Access:http://hdl.handle.net/10198/15331
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15331

Internet

http://hdl.handle.net/10198/15331

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