Lopez-Moreno C, Fernández-Palacios S, Ramírez Márquez P, Ramírez Márquez SJ, Ramírez Montosa C, Carlos Otero J, López Navarrete JT, Ponce Ortiz R, Ruíz Delgado MC. Assessment of Acrylamide Levels and Evaluation of Physical Attributes in Bread Made with Sourdough and Prolonged Fermentation. Food Science and Engineering [Internet]. 2023 Dec. 28 [cited 2024 May 17];5(1):34-48. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/3690