Reducing the potential for processing contaminant formation in cereal products

A - Papers appearing in refereed journals

Curtis, T. Y., Postles, J. and Halford, N. G. 2014. Reducing the potential for processing contaminant formation in cereal products. Journal of Cereal Science. 59, pp. 382-392. https://doi.org/10.1016/j.jcs.2013.11.002

AuthorsCurtis, T. Y., Postles, J. and Halford, N. G.
Year of Publication2014
JournalJournal of Cereal Science
Journal citation59, pp. 382-392
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jcs.2013.11.002
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeWheat
[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
ISSN07335210
PublisherElsevier

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