G. ZiÄć, H. Gambuś, W. Berski, D. Litwinek, A. Wyworcka-Gurgul, and B. Mickowska, “ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY”, J microb biotech food sci, vol. 4, no. special issue 3 (Food Sciences), pp. 188–191, Feb. 2015.