Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry
Figure 2
(a) Concentrations of PAHs obtained from bread samples baked with white Wheat flour (b) Concentrations of PAHs obtained from bread samples baked with Brown Wheat flour (c) Concentration of PAHs obtained from sandwich bread sample baked with white flour.
