GUILLÉN, S.; ORIA, R.; SALVADOR, M.L.; MARTORELL, I.; CORRALES, A.; GRANBY, K. EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING. Italian Journal of Food Science, Singapore, v. 29, n. 3, 2017. DOI: 10.14674/1120-1770/ijfs.v713. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/713. Acesso em: 17 may. 2026.