“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) 5, no. 04 (December 31, 2024): 14–18. Accessed October 1, 2025. https://www.dietfactor.com.pk/index.php/df/article/view/135.