Z. Kudiyarova, Z. Lesova, T. Curtis, N. Muttucumaru, J. Postles, and N. G. Halford, “Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods”, Eurasian Chem.-Technol. J., vol. 15, no. 1, pp. 67–75, Jan. 2013.