Determination of the Temperature and Time Required for Formation of Safe Levels of Acrylamide in Bakery Products: Temperature and Time for Formation of Acrylamide in Bakery Products. DIET FACTOR (Journal of Nutritional and Food Sciences), [S. l.], v. 5, n. 04, p. 14–18, 2024. DOI: 10.54393/df.v5i04.135. Disponível em: https://www.dietfactor.com.pk/index.php/df/article/view/135. Acesso em: 1 oct. 2025.