Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products oleh Muhammad Mushtaq Ahmad, Tahir Mahmood Qureshi, Maham Mushtaq, Amjad Islam Aqib, Umair Mushtaq, Salam A. Ibrahim, Abdul Rehman, Muhammad Waheed Iqbal, Tabish Imran, Shahida Anusha Siddiqui, Shahida Anusha Siddiqui, Anjum Javed, Sadaf Shamim, Muhammad Hamzah Saleem