Stability of zearalenone during extrusion of corn grits

Journal of Food Protection

Volumn 62, Issue 12, 1999, Pages 1482-1484

  Ryu, Dojin ^a   Hanna, Milford A ^a   Bullerman, Lloyd B ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING; EXTRUSION COOKING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; MIXING; MOISTURE; MOLECULAR STABILITY; TEMPERATURE; ZEARALENONE;

ZEA MAYS;

EID: 0033486197     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.12.1482     Document Type: Article

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