Reducing the potential for processing contaminant formation in cereal products (2014)
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/10.1016/j.jcs.2013.11.002
PubMed Identifier: 24882936
Publication URI: http://europepmc.org/abstract/MED/24882936
Type: Journal Article/Review
Parent Publication: Journal of Cereal Science
Issue: 3
ISSN: 0733-5210