Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs
This study investigated the impact of baking conditions on mycotoxin content in Greek pita bread, a single-layered flatbread baked at high temperatures for short time intervals. Dough samples were artificially contaminated with a multi-mycotoxin mixture, including aflatoxins (AFs) G2, G1, B2, and B1...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/910 |
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