EFFECT OF PROCESSING OPERATIONS OF CAKES ON AFLATOXINS CONTENTS
The aim of this study was to investigate the effect of different food processing operations including chemical and physical methods of cakes on the presence of added aflatoxins B1, B2, G1 and G2. Different concentrations of baking powder were added to the dough of the cake treatments. The dough of...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2009-12-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27507_5c75992bac456bb52e3b8584d00786dd.pdf |
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