Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review

First Author: Halford N
Attributed to:  Producing 'low acrylamide risk' potatoes funded by BBSRC


No abstract provided

Bibliographic Information

Digital Object Identifier:

Publication URI:

Type: Book Chapter

Book Title: Browned Flavors: Analysis, Formation, and Physiology (2016)

Page Reference: 35-53

ISBN: 0-8412-3185-0