Matouri, Mashaer, and Iran Alemzadeh. “Suppressed Acrylamide Formation During Baking in Yeast-Leavened Bread Based on Added Asparaginase, Baking Time and Temperature Using Response Surface Methodology”. Applied Food Biotechnology, vol. 5, no. 1, Jan. 2018, pp. 29-36, doi:10.22037/afb.v5i1.17973.