ZIęć, G.; GAMBUÅ›, H.; BERSKI, W.; LITWINEK, D.; WYWORCKA-GURGUL, A.; MICKOWSKA, B. ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 188–191, 2015. DOI: 10.15414/jmbfs.2015.4.special3.188-191. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8357. Acesso em: 17 jul. 2024.