Deoxynivalenol reduction during the frying process of turnover pie covers

Food Control

Volumn 18, Issue 10, 2007, Pages 1295-1299

  Samar, M ^a   Resnik, S L ^a,b   Gonzalez H H L ^a,c   Pacin, A M ^b,d,e   Castillo, M D ^d  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^d Fundacion de Investigaciones Cientificas Teresa Benedicta de la Cruz Lujan   (Argentina)

^e DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

Author keywords

Colour; Deoxynivalenol; Mycotoxin; Turnover pie dough covers

Indexed keywords

EID: 34047113833     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.08.008     Document Type: Article

References (17)

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