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Acrylamide in cereals: the problem, and potential genetic and agronomic solutions.

First Author: Halford N

Attributed to: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing. funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1079/9781780645193.0165

Publication URI: http://dx.doi.org/10.1079/9781780645193.0165

Type: Book Chapter

Book Title: Biotechnology of major cereals (2016)

Page Reference: 165-178

ISBN: 9781780645193