Influence of noodle processing (industrial protocol) on deoxynivalenol.
The effects of processing for two types of Asian noodles production (yellow alkaline and instant) on DON levels were investigated. Deoxynivalenol (DON) level at each step of processing was determined using high performance liquid chromatography (HPLC) with a PDA (photodiode array) detector at 218 nm...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24129/1/Influence%20of%20noodle%20processing.pdf |