%0 Journal Article
%A Barani, Masomeh, Shahedi Bagh Khandan, Mohammad, Fathi, Milad
%T Effect of Degree of Toasting of Taftoon Bread on Acrylamide Content and Comparison of Two Treatments Asparaginase Enzyme and Acetic Acid to Reduce it
%J Journal of Innovation in Food Science and Technology
%V 16
%N 3
%P 121-131
%D 2024
%R 10.30495/jfst.2022.1957589.1792
%U https://sanad.iau.ir/fa/Article/1004642