Reducing the potential for processing contaminant formation in cereal products

Curtis, T. Y., Postles, J. and Halford, NigelORCID logo (2014) Reducing the potential for processing contaminant formation in cereal products. Journal of Cereal Science, 59. pp. 382-392. 10.1016/j.jcs.2013.11.002
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Item Type Article
Open Access Gold
Project Wheat, [20:20 Wheat] Maximising yield potential of wheat, BBSRC LINK: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing, BBSRC CASE studentship: Agronomic and genetic approaches to reducing the acrylamide potential of rye
Date Deposited 05 Dec 2025 09:49
Last Modified 19 Dec 2025 14:35

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