Qadeer, Saman, Shahnai Basharat, Rameen Bukht Khan, Saman Ishtiaq, Aisha Hasan, Mishab Zahur, and Areeba Ajmal. “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 February 23, 2025. https://dietfactor.com.pk/index.php/df/article/view/135.