Reducing the acrylamide-forming potential of wheat (2016)
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/10.1002/fes3.85
Publication URI: http://dx.doi.org/10.1002/fes3.85
Type: Journal Article/Review
Parent Publication: Food and Energy Security
Issue: 3