Barani, Masomeh, Shahedi Bagh Khandan, Mohammad, Fathi, Milad. Effect of Degree of Toasting of Taftoon Bread on Acrylamide Content and Comparison of Two Treatments Asparaginase Enzyme and Acetic Acid to Reduce it. Journal of Innovation in Food Science and Technology. 2024;16(3):121-131. doi:10.30495/jfst.2022.1957589.1792