“Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. For Reduction of Acrylamide Level During Fries Processing”.
Iraqi Journal of Science 65, no. 1 (January 30, 2024): 138–150. Accessed August 10, 2025.
https://www.ijs.uobaghdad.edu.iq/index.php/eijs/article/view/10623.