Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings.

For pizza, puff pastry pies and patties, it might be significant that acrylamide is formed mainly in the dough used for their preparation, while the ingredients included in the filling would make a lower contribution, with the exception of some processed vegetables, which already contain the contaminant due to their previous processing.

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