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Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

✍ Scribed by Valle-Algarra, F.M.; Mateo, E.M.; Medina, Á.; Mateo, F.; Gimeno-Adelantado, J.V.; Jiménez, M.

No coin nor oath required. For personal study only.

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