Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2825-2829

  Torres, P ^a   Guzman Ortiz M ^a   Ramirez Wong B ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Aflatoxin; Corn; Masa; Nixtamal; Tortilla; Zea mays

Indexed keywords

AFLATOXIN;

ARTICLE; COOKING; CORN; DETOXIFICATION; NONHUMAN; PH; REDUCTION;

EID: 0034845650     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0007030     Document Type: Article

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