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. DF [Internet]. 2024 Dec. 31 [cited 2025 Oct. 1];5(04):14-8. Available from: https://www.dietfactor.com.pk/index.php/df/article/view/135