LOPEZ-MORENO, C.; FERNÁNDEZ-PALACIOS, S.; RAMÍREZ MÁRQUEZ, P.; RAMÍREZ MÁRQUEZ, S. J.; RAMÍREZ MONTOSA, C.; CARLOS OTERO, J.; LÓPEZ NAVARRETE, J. T.; PONCE ORTIZ, R.; RUÍZ DELGADO, M. C. Assessment of Acrylamide Levels and Evaluation of Physical Attributes in Bread Made with Sourdough and Prolonged Fermentation. Food Science and Engineering, [S. l.], v. 5, n. 1, p. 34–48, 2023. DOI: 10.37256/fse.5120243690. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/3690. Acesso em: 28 dec. 2024.