Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. for Reduction of Acrylamide Level During Fries Processing. Iraqi Journal of Science [Internet]. 2024 Jan. 30 [cited 2024 May 20];65(1):138-50. Available from: https://ijs.uobaghdad.edu.iq/index.php/eijs/article/view/10623