TIMILSENA, Y. P.; KHANAL, J. S.; ANAL, A. K. Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures. Journal of Food Science and Technology Nepal, [S. l.], v. 6, p. 19–30, 2013. DOI: 10.3126/jfstn.v6i0.8256. Disponível em: https://nepjol.info./index.php/JFSTN/article/view/8256. Acesso em: 26 dec. 2024.