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