Effect of commercial processing on fumonisin concentrations of maize-based foods
Fumonisin-contaminated maize was used to study the effect of three cooking and food processing methods and residual contamination of the food product. Frying, autoclaving and extrusion were examined with naturally-contaminated maize meal, maize flour and sweet maize kernels, all at two fumonisin con...
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| Other Authors: | , , |
| Format: | article |
| Language: | English |
| Published: |
1999
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| Subjects: | |
| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32441 |
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