Literature DB >> 2770842

Fate of aflatoxins in soybeans during the preparation of "Soyogi".

B M Ogunsanwo1, O O Faboya, T Ikotun, R Idowu.   

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Year:  1989        PMID： 2770842     DOI： 10.1002/food.19890330530

Source DB:  PubMed          Journal:  Nahrung        ISSN： 0027-769X


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  1 in total

1.  Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in 'tuwo' and 'ogi': two cereal-based products.

Authors:  G O Adegoke; E J Otumu; A O Akanni
Journal:  Plant Foods Hum Nutr       Date:  1994-02       Impact factor: 3.921
  1 in total

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