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. 2022 Nov 21;9:1011384. doi: 10.3389/fnut.2022.1011384

FIGURE 1.

FIGURE 1

Acrylamide concentrations (μg/kg) in various bakery (Pizza, cake, muffins, and biscuits), snack (Chicken nuggets and potato cutlets), and fried (paratha roll and samosa) products.