Food In Canada



  • Amino acids may reduce the formation of acrylamide

    November 9, 2009 by Food in Canada

    Researchers in the U.K. have found that an amino acid in wheat flour, called proline, may reduce the formation of acrylamide by 80 per cent, reports WorldBakers.com. The researchers, who are from the University of Leeds, University of Northumbria at

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