Acrylamide and flavour in potato crisps

A - Papers appearing in refereed journals

Elmore, J. S., Halford, N. G., Briddon, A., Dodson, A. T., Muttucumaru, N. and Mottram, D. S. 2013. Acrylamide and flavour in potato crisps.

AuthorsElmore, J. S., Halford, N. G., Briddon, A., Dodson, A. T., Muttucumaru, N. and Mottram, D. S.
Year of Publication2013
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeWheat
BBSRC LINK: Producing low acrylamide risk potatoes
[20:20 Wheat] Maximising yield potential of wheat
ISSN02651491
Page range103-110

Permalink - https://repository.rothamsted.ac.uk/item/8qyw5/acrylamide-and-flavour-in-potato-crisps

23 total views
0 total downloads
0 views this month
0 downloads this month