Reduction of aflatoxins in African peanut and peanut products.
Naturally-contaminated roasted peanuts containing approximately 1500 ppb total aflatoxins were ground and cooked with water to simulate the preparation of a typical African sauce. The peanut sauce was prepared by mixing 200 g. ground peanuts with 700 ml of water, then bringing the mixture to a boil....
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| Language: | en |
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The University of Arizona.
1995
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| Online Access: | http://hdl.handle.net/10150/187421 |