Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. for Reduction of Acrylamide Level During Fries Processing. Iraqi Journal of Science, [S. l.], v. 65, n. 1, p. 138–150, 2024. DOI: 10.24996/ijs.2024.65.1.13. Disponível em: https://ijs.uobaghdad.edu.iq/index.php/eijs/article/view/10623.. Acesso em: 20 may. 2024.