Deoxynivalenol reduction during the frying process of turnover pie covers
The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °...
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| Autores principales: | Samar, M., Resnik, S.L., González, H.H.L., Pacin, A.M., Castillo, M.D. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar |
| Aporte de: |
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