Baky, H. A. E., and gamal elbaroty,
"Algal L– asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization Author links open overlay panel ",
Journal of Genetic Engineering and Biotechnology Volume 23,Journal of Genetic Engineering and Biotechnology , vol. 23, issue 1, pp. Volume 23, Issue 1, March 2025, 100450, March 2025.