Table 3. Mycotoxicological status of thermally treated corn bran (TTCB) and corn bran without treatment (CB) after 105 days of storage

From

Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta

Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto, Renato Souza Cruz

Journal of Food and Nutrition Research. 2018, 6(2), 130-136 doi:10.12691/jfnr-6-2-10