Figure 3. Effect of various amounts of calcium salts on the acrylamide of model cookies (A) and cookies (B)

From

Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies

Ke- Liang Bruce Chang, Jen-Shiang Wang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2014, 2(11), 857-866 doi:10.12691/jfnr-2-11-16