Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088468.pdf
Reference24 articles.
1. Adegoke GO, Babalola AK (1988) Characteristics of micro-organisms of importance in the fermentation of fuf and ogi ? two Nigerian foods. J Appl Bacteriol 65: 449?453.
2. Adegoke GO, Babalola AK, Akanni AO (1991) Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari ? two cassava products. Die Nahr 35: 1041?1046.
3. Adegoke GO, Akinnuoye OFA, Akanni AO (1993) Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product. Plant Foods Hum Nutn 43(3): 191?196.
4. Adegoke GO, Ndife J (1993) Effect of sample pretreatments on the storability of ground melon ?egusi? ?Colocynthia citrillus L. Plant Foods Hum Nutn 43(1): 77?85.
5. Bulgarelli MA, Beuchat LR (1990a) Influence of indigenous microflora on some chemical properties of cowpea paste. J Food Sci 55: 141?145.
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