Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize

Habtamu Gebremichael Dabaa Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia;b Kulumsa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Asella, EthiopiaCorrespondence[email protected]
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Mulugeta Admasu Delelea Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, EthiopiaView further author information

Solomon Workneh Fantaa Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

Nigus Gabbiye Habtua Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

Metadel Kassahun Aberaa Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

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