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

A - Papers appearing in refereed journals

Muttucumaru, N., Halford, N. G., Elmore, J. S., Dodson, A. T., Parry, M. A. J., Shewry, P. R. 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.

AuthorsMuttucumaru, N., Halford, N. G., Elmore, J. S., Dodson, A. T., Parry, M. A. J., Shewry, P. R. and Mottram, D. S.
Year of Publication2006
JournalJournal of Agricultural and Food Chemistry
Journal citation54, pp. 8951-8955
Digital Object Identifier (DOI)doi:10.1021/jf0623081
Open accessPublished as non-open access
Funder project or code502
501

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