MATOURI, Mashaer; ALEMZADEH, Iran. Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology. Applied Food Biotechnology, [S. l.], v. 5, n. 1, p. 29–36, 2018. DOI: 10.22037/afb.v5i1.17973. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/17973. Acesso em: 23 jul. 2026.