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November 5, 2008International Journal of Molecular SciencesOpen Access

Effects of Milling and Cooking Processes on the Deoxynivalenol Content in Wheat

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MKMasayo KushiroNational Agriculture and Food Research Organization

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Masayo Kushiro (2008) studied this question.

synapsesocial.com/papers/6a5d21fa3ce08021578a27dfhttps://doi.org/10.3390/ijms9112127
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats1984 · 174 citations
  2. 2Chemical, physical, and microscopical studies of scab-infected hard red winter wheat1985 · 39 citations
  3. 3Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products2006 · 90 citations