Use of some environmentally safe compounds during conditioning of wheat before milling to produce healthy safe bakery products
By: al-Tillawi, Faruq Muhammad; Ubayd, Hamdi Mustafa; al-Nawawi, Muhammad Abd al-Raziq…[et al.]. Journal of Environmental Science. Vol. 49, no. 1, p. 4 (Jan. 2020), pp.125-151, 27 p.
Subjects: Acetic acid; Bakery products; Flour; Mycotoxins; Vitamin C