Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (<i>Sorghum L.</i> Moench)-Reference-Cited by-同舟云学术

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Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (Sorghum L. Moench)

Published:2008-06-24 Issue:3 Volume:17 Page:442-451
ISSN:1230-1388
Container-title:Journal of Animal and Feed Sciences
language:
Short-container-title:J. Anim. Feed Sci.

Author:

Méndez-Albores A.,Martínez-Bustos F.,Véles-Medina J.,Castaño-Tostado E.,Moreno-Martínez E.

Publisher

The Kielanowski Institute of Animal Physiology and Nutrition, PAS

Subject

Animal Science and Zoology,Food Science

Link

http://www.journalssystem.com/jafs/pdf-66638-5999?filename=16_mendez-albores173.pdf

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran;Innovative Food Science & Emerging Technologies;2020-12

2. Potential of Tartaric Acid in Combination with Infrared-Microwave Heating as a Method for Aflatoxin Reduction in Maize;Animal Nutrition and Feed Technology;2017

3. Decomposition and detoxification of aflatoxin B1by lactic acid;Journal of the Science of Food and Agriculture;2015-07-14

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