We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleAcrylamide-asparagine relationship in baked/toasted wheat and rye breads.AuthorsGranby, Kit; Nielsen, Nikoline Juul; Hedegaard, Rikke V.; Christensen, Tue; Kann, Mette; Skibsted, Leif H.PublicationFood Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, Vol 25, Issue 8, p921ISSN1944-0049Publication typearticleDOI10.1080/02652030801958905