Abstract:Objective:
This study was aimed to investigate the average amount of acrylamide in two types of traditional bread (Barbari and Sangak) and one type of industrial bread (toast) and to investigate their hazard potential (HQ) and carcinogenic risk (CR).
Methods:
Twenty samples of each Barbari, Sangak, and Toast from a bakery in one of the neighborhoods of Tehran in a period of one month were prepared completely randomly.
Results:
These results were obtained using liquid-liquid extraction (LLE) method and a ch… Show more
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