Acrylamide in Food (2019)
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/10.1142/q0196
Publication URI: http://dx.doi.org/10.1142/q0196
Type: Book