Advances in reduction of acrylamide-forming potential in wheat

C1 - Edited contributions to conferences/learned societies

Curtis, T. Y. and Halford, N. G. 2013. Advances in reduction of acrylamide-forming potential in wheat. Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry. Aspects of Applied Biology 116 . pp. 131-136

AuthorsCurtis, T. Y. and Halford, N. G.
Year of Publication2013
Funder project or codeWheat
BBSRC LINK: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing
[20:20 Wheat] Maximising yield potential of wheat
ISSN02651491
Page range131-136

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