1. | Effect of Addition Three Levels of Guar Gum on The Rheological Properties of Altunsa Flour and Sensory Qualities of Home Made Cakes | |
Volume 17, Issue 3, September 2017, Pages 235-240 | ||
Ahmed Muhsin Ali Ahmed Aljanabi | ||
2. | The effectiveness of adding apple cider vinegar and garlic to chicken meat kebabs as an antimicrobial and its role in improving its sensory and physiochemical properties | |
Volume 14, Issue 1, March 2023, Pages 117-130 | ||
Yasmeen I. Al-Hadidy; Saad D. Oleiwi; Anwer A. Khalaf; Hind M. Saleh | ||