Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat

Muttucumaru, N., Halford, Nigel

, Elmore, J. S., Dodson, A. T., Parry, Martin, Shewry, Peter and Mottram, D. S. (2006) Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry, 54. pp. 8951-8955. 10.1021/jf0623081

Copy

Item Type	Article
Open Access	Not Open Access
Project	502, 501, Project: 4674, Project: 4150
Date Deposited	05 Dec 2025 09:37
Last Modified	19 Dec 2025 14:28

Explore Further

Halford, Nigel
Parry, Martin
Shewry, Peter

Journal of Agricultural and Food Chemistry

10.1021/jf0623081 (DOI)

Full text not available from this repository.

Atom

BibTeX

OpenURL ContextObject in Span

OpenURL ContextObject

Dublin Core

MPEG-21 DIDL

Data Cite XML

EndNote

HTML Citation

METS

MODS

RIOXX2 XML

Reference Manager

Refer

ASCII Citation

Export

Downloads