Abstract
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 cake was ripenned in the conventional oven or in the microwaves oven or using both ovens successively. Aflatoxins concentrations were determined. Results demonstrated That significant (P
