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Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486470/ https://www.ncbi.nlm.nih.gov/pubmed/37685197 http://dx.doi.org/10.3390/foods12173264 |