Lignert , H., S. Grivas, M. Jägerstad, K. Skog, M. Törnqvist, and P. Åman. “Acrylamide in Food: Mechanisms of Formation and Influencing Factors During Heating of Foods”. Food & Nutrition Research, Dec. 2002, pp. 159-72, doi:10.3402/fnr.v46i4.1456.