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 - JAFC. 54, pp. 8951-8955. https://doi.org/10.1021/jf0623081

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 - JAFC
Journal citation54, pp. 8951-8955
Digital Object Identifier (DOI)https://doi.org/10.1021/jf0623081
Open accessPublished as non-open access
Funder project or code502
501
Project: 4674
Project: 4150

Permalink - https://repository.rothamsted.ac.uk/item/89qw7/formation-of-high-levels-of-acrylamide-during-the-processing-of-flour-derived-from-sulfate-deprived-wheat

592 total views
0 total downloads
0 views this month
0 downloads this month